There’s only two things I like better than salted caramel, and they are chocolate and more chocolate. This delicious tart combines luscious salted caramel on a chocolate biscuit base and it is topped with swirls of dark chocolate ganache. So quick and easy to make!
That is, it’s easy to make if you already have salted caramel. I always make extra when I make salted caramel macarons, as it is a bit of an arse to make in the first place, but it freezes quite well. If boiling sugar, cream and butter isn’t your thing, it’s good to know that these days you can buy salted caramel from good gourmet delis. Make sure you buy salted caramel, not salted caramel sauce, otherwise your tart filling will be too runny.
Salted caramel chocolate tart
Makes 4 mini tarts
For the tart shells
- 125 g Choc Ripple biscuits, blitzed in a food processor
- 60 g unsalted butter, melted
- Lightly grease the insides of 4 mini tart tins with melted butter (I used 9 cm diameter fluted loose-bottomed tart tins).
- Combine the crushed biscuits and butter and press into the base and sides of tart tins.
- Refrigerate for at least 30 minutes
For the salted caramel (this makes about twice as much as you need)
- 175 g caster sugar
- 125 g 35% fat (regular, pouring or thickened) cream
- 175 g unsalted butter, at room temperature and cut into cubes
- 5 g salt flakes (as good as you can get)
- Heat cream in a small saucepan on a medium heat until it simmers – do not let it boil. Remove from heat and set aside.
- Dump the sugar in a large pot and heat it at medium-high until it melts. Keep it on the heat and watch it all the time! Stir from time to time to ensure all the sugar is caramelising evenly.
- When it turns a nice deep amber colour, remove from heat and slowly add the cream while mixing with a wooden spoon or heat-proof spatula. It will splutter like crazy.
- Once all the cream is added and the mixture has settled down, add the butter a cube at a time, continuing to mix until all the butter in incorporated and the mixture has cooled to warm.
- Add salt and mix it in. I prefer to add Pink Murray salt flakes right at the end when the mixture is almost at room temperature. That way, the salt doesn’t dissolve and you get nice bursts of saltiness when you bite into the tart.
- Pour salted caramel into the tart cases to about 2 cm thick.
- Refrigerate until hardened, then carefully removing tarts from their tins before decorating with the chocolate ganache.
For the chocolate ganache
- 50 g dark chocolate (I used 70% Lindt), broken into small pieces in a heat-proof bowl
- 50 g thickened cream (35% fat)
- ½ teaspoon vanilla bean paste
- 10 g glucose syrup
- 10 g unsalted butter, cut into pieces
- Combine the cream, glucose syrup, and vanilla in a small saucepan and bring to the boil over a medium heat.
- Once it has just reached boiling, pour over the chocolate and mix until all the chocolate has melted and the ganache is smooth.
- Add the butter and continue to mix until the butter has melted and the ganache is silky.
- Spoon into a piping bag with a very fine tip (or a ziplock bag with a tiny hole cut out from the corner).
- Pipe circular patterns on the surface of the salted caramel, or something similarly artistic.
- Chill until ready for serving.
These are quite sweet, but the saltiness in the caramel cuts the sweetness and adds a distinctive more more MORE! dimension. Serve with a summery tart fruit (I like raspberries for the colour contrast, too) and some cream (because you may as well!).