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Salted Caramel & Chocolate Tart

A really simple rich chocolate and salted caramel tart with beautiful flaky pastry. 



  • 125g Cold butter
  • 250g flour
  • 2tbsp caster sugar
  • cold water to combine

Salted Caramel

  • 200g granulated sugar
  • 50ml water
  • 60g salted butter, cut into small pieces
  • 170ml double cream
  • 1 teaspoon coarse sea salt

Chocolate Topping

  • 150g dark chocolate
  • 150g milk chocolate
  • 120g double cream



  1. To make the pastry blitz the cold butter, plain flour and sugar in a food processor.
  2. Place in a bowl and keep adding water and mixing with a wooden spoon until the mixture comes together (it will take around 4-5 tbsp).
  3. Wrap the pastry in clingfilm and place back in the fridge for 2-3 hours.
  4. To make the salted caramel, add the sugar and water to the bottom of a pan on a medium heat.
  5. Cooking the sugar until it has reached a deep amber colour.
  6. As soon as the caramel reaches this point, remove the pan from the heat and add in the double cream (it will bubble up) and whisk well.
  7. Follow the cream by adding small chunks of the butter and whisk until a smooth caramel is formed.
  8. Pour into a jug and set aside until later.
  9. Take the pastry out of the fridge and roll out to 4cm thick and place inside a greased   pastry tin.
  10. With a fork prod hole throughout the pastry to prevent it from rising.
  11. Bake in a preheated oven at 180°C for 15 minutes or until golden brown.
  12. Pour the salted caramel in to the case place in the fridge to set.
  13. For the chocolate ganache bring the cream to he boil and then pour over the cubed chocolate. Allow to stand then mix until it form a smooth chocolate filling.
  14. For the chocolate into a piping bag with a star nozzle and place in the fridge for 30min to slightly firm up.
  15. Pipe the chocolate ganache on to the caramel top and serve.


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