Monday, 25 July 2016

Salted Chocolate Caramel Tart










We've been having a few late nights lately due to the live television coverage of le Tour de France.  We are a little bit addicted to it.  Every year in July, we walk around like Zombies from The Walking Dead for three weeks as we don't get to sleep before 2am each night because of the time difference and the late broadcast.  Hence, by 2pm I'm in need of a serious sugar hit to help me make it to the next stage... enter Salted Chocolate Caramel Tart.  It was the last stage of the race last night (which makes me sad that it's over, but happy because, sleep), so I sat down this afternoon with a slice of this and a strong coffee and watched the replay of the highlights. Obsessed much.



Salted Chocolate Caramel Tart
slightly adapted from here

For the Crust:
1 x 250g packet of Ginger Nut biscuits
100g unsalted butter, melted and slightly cooled

For the Filling:
180ml cream
90g unsalted butter
330g caster sugar
125ml water

For the Topping:
100g dark chocolate
Sea salt flakes for sprinkling

Make the Crust:
Break the biscuits up a little and place them in a food processor.  Blitz to a fine meal.  Add the melted butter and pulse until it resembles wet sand.

Tip the mixture out into a 22cm shallow loose-bottomed tart pan and press firmly onto the base and sides.  Chill in the refrigerator for about 30 minutes.

Make the Filling:
Put the cream and butter into a small saucepan over medium heat and bring to the boil.  Remove from the heat.  Set aside.

Put the sugar and water into a small saucepan over high heat and bring to the boil.  Boil without stirring until the temperature reaches 180C using a candy thermometer.  The mixture will become a deep golden colour.  Remove from the heat and immediately start add the butter mixture in a thin steady stream.  Put the pan back on the heat and cook, stirring, for a further 4 - 5 minutes or until it starts to thicken slightly.  Pour it into a bowl and let it cool to room temperature.

Make the Topping:
Put the chocolate in a heatproof bowl suspended over a pan of simmering water.  Don't let the pan touch the water.  Heat until the chocolate has melted and is smooth.

Assemble the Tart:
Pour the cooled caramel into the crust and place it in the refrigerator to set the caramel.  Spread the melted chocolate over.  I like to leave the edges, exposing the caramel underneath.  Sprinkle with a generous amount of salt flakes.  Refrigerate until firm and slice once the chocolate has set.
  

7 comments:

  1. Yum! This looks incredible and your photos are mouthwatering!

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  2. Um, I'm no cycling fan (sorry, need sleep too much), but I sure could get behind some tour de france action with a slice of this in my hand. In fact, I think I might need to make multiple tarts to keep me up while I'm watching the diving finals in Rio ;)
    PS. AMAZING photos!

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  3. so beautiful and a classic flavour combination

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  4. Obsessed much but this tart must have been really nice to eat while watching the race! Looooove it! The homemade caramel is a must do :)

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  5. Ok. I need to add this to my bake list.

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  6. Wow!! This looks gorgeous and delicious all at the same time!

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  7. I made this for Friendsgiving this weekend (a friend oriented party the weekend before Thanksgiving) and it's the best dessert anyone had ever had. I made the crust out of some gluten free snickerdoodles for a friend with celiacs and had to reproportion ingredients for a 113 g American stick of butter.

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