A very chocolatey tart!! Not for the faint hearted! But that's ok! we need ALOT of chocolate somedays. From the gooey caramel to the crack of salt flakes, this is a winner. I took inspiration from donna hays chocolate tart but personally dark chocolate isn't my thing, so i used milk instead. I also added more milk chocolate because i like a tougher chocolate top. The salt flakes i use are maldon salt flakes, i use them for everything! Enjoy !
¼ cup cocoa powder
1½ cups plain flour
125g unsalted butter, chilled and cubed
½ cup icing sugar
3 egg yolks
1 tablespoons iced water
Sea salt flakes, for sprinkling
1 cup cream
50g unsalted butter
1½ cups white sugar
½ cup water
1 teaspoon sea salt flakes
250g milk chocolate, chopped
½ cup cream
To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring and the mixture is a deep caramel colour (keep an eye on it). Remove from the heat and add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.
Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together, Press into a greased loose bottom tin, trim the edges and refrigerate for 1.5 hours. Preheat oven to 180°C. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
To make the chocolate, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with salt flakes to serve.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.