Iron Chef Shellie
 

Chocolate Salted Caramel Tart

Oooey gooey chocolate goodness, now with the added bonus of salted caramel.

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Chocolate Salted Caramel Tart
June 15, 2015
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Chocolate Salted Caramel Tart

Why go half -assed with desserts, when you can go ooey-gooey rich and super decadent? You only live once right? So ‘Treat Yo Self’ and just enjoy it! 

Salted caramel, if you thought that fad had gone away, you are oh so very wrong. The salted caramel game is still strong my friends, and paired with chocolate, you seriously can’t get any better. You’ll probably have regret as you lick the plate after your second massive slice, but you’ll know it was worth it.

Chocolate Salted Caramel Tart 7492

This is a recipe I’ve been dying to try for some time now. Whilst I could have made it the other week, I decided to wait till I had more time to take care and do it justice. I had a lot of fun with the photography along the way (scroll down for the photo love, including one animated one 😉 )

You don’t need a sugar thermometer like the recipe suggests, just watch your caramel go to your desired level of  golden. Try not to wait too long, as it can be milliseconds from perfect gold to over done burnt yuckness. 

Chocolate Salted Caramel Tart 7127 Chocolate Salted Caramel Tart 7147 Chocolate Salted Caramel Tart 7213Chocolate-Salted-Caramel-Tart_PastryChocolate Salted Caramel Tart 7232 Chocolate Salted Caramel Tart 7253 Chocolate-Salted-Caramel-Tart_Pastry2 wjite8Chocolate Salted Caramel Tart 7434Chocolate Salted Caramel Tart 7492Chocolate Salted Caramel Tart 7457

Chocolate Salted Caramel Tart

Donna Hay
Print Recipe

Ingredients
  

  • ¼ cup 25g Dutch cocoa
  • cups 225g plain flour
  • 125 g unsalted butter chilled and cubed
  • ½ cup 80g icing sugar
  • 3 egg yolks
  • 1 tablespoons iced water
  • sea salt flakes for sprinkling

Salted Caramel

  • 1 cup 250ml single (pouring) cream
  • 50 g unsalted butter
  • cups 330g white sugar
  • ½ cup 125ml water
  • 1 teaspoon sea salt flakes

Dark Chocolate Ganache

  • 150 g dark chocolate chopped
  • ½ cup 125ml single (pouring) cream

Instructions
 

  • 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. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, 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. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased 24cm round loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
  • 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 dark chocolate ganache, 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 sea salt flakes to serve. Serves 6–8.

Comments

4 comments on “Chocolate Salted Caramel Tart
  1. Thalia @ butter and brioche

    How can you ever go wrong with a chocolate and salted caramel tart? This is PERFECTION.

    Reply
    June 16, 2015 at 1:42 pm
  2. Bec

    This looks fantastic!!!!!!!! Serious tart cravings..

    Reply
    June 16, 2015 at 6:57 pm
  3. Ewen

    Just an amazingly gorgeous moment! So beautifully captured too 🙂

    Reply
    June 19, 2015 at 9:36 am

Leave a Reply

Your email address will not be published. Required fields are marked *






Chocolate Salted Caramel Tart

Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.