Recipe for Dark Chocolate Tart with shortcrust pastry and decadent salted caramel


For the Pastry:
125g flour
65 g cold butter
2 Tbsp icing sugar
1 egg
1 tsp vanilla extract / paste

For the Salted Caramel Layer:
100g caster sugar
1 Tbsp golden syrup or honey
1 tsp butter
100ml cream
1 tsp flaked sea salt (fleur de sel)

For the Dark Chocolate Filling:
200g dark chocolate, roughly chopped
100ml cream

You will also need 1 x 20cm loose-bottomed tart tin (or a rectangular one as shown in the picture)

How to
To make the pastry, add the flour, butter and icing sugar to a food processor and blend until the mixture resembles bread crumbs. Add in the egg and mix until combined, then mix a little further until the mixture comes together in a loose ball. Remove, wrap in cling film and refrigerate for at least 15 minutes.

Meanwhile, prepare your salted caramel by adding the sugar and golden syrup to a heavy-based pan on med-high heat. Swirl the pan from time to time for even distribution of the sugar, but avoid stirring. When the sugar crystals have melted, add in the butter and cream, whisking vigorously as you do. Add in salt, stir gently and simmer for another 2 minutes. Remove and set aside to cool.

For the chocolate filling, heat your cream in a small pot until just before boiling point. Add your chopped chocolate to a large heatproof mixing owl, pour the cream over the chocolate and leave to stand for a minute. Stir gently with a spatula until the chocolate has melted and the mixture is silky.

To bake the pastry – Pre-heat your oven to 180C and lightly grease your tart tin. Remove your pastry from the fridge, and roll out between two sheets of baking paper until it is about 1/2 a centimeter thick. Line your baking tin with the pastry, then prick the base a few times with a fork.

Line the pastry base with baking paper or tinfoil, fill with baking beans to weigh the pastry down (or lentils or rice), bake for 15-20 minutes or until the tart shell is lightly golden in colour. Remove the baking paper and baking beans for the last 5 minutes or until the base is lightly golden. Remove from the oven and allow to cool completely.

When the tart shell is cool, pour in the salted caramel and spread it evenly with the back of a spoon until you have a layer about 1/2cm thick. Refrigerate for about 10 minutes or until it sets softly, and then pour in the cooled dark chocolate. Leave to cool completely at room temperature. Top with raspberries before serving.

You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a tart tin if you have one spare.

A great one to make the day before.

For a faster version, you can leave out the salted caramel and double the chocolate ganache ingredients and just have a plain chocolate tart.


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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.