Then let's get started with this simple recipe for a delicious tarte made from crispy shortcrust pastry, dark chocolate and creamy, oozy, dreamy salted caramel.
Chocolate tarte with salted caramel sauce
Of course, as a true foodie, I couldn’t adorn my site with pictures of food porn and leave you drool-full and dessert-denied. So, without further ado, here’s the recipe for this luscious chocolate tart, with its creamy caramel topping that’s a perfect mix of salty and sweet.
Preparation time: 40 min
Baking time: approx 25 min
Cooling time approx 3 h
For the dough:
200g of flour
120g of butter
60g of sugar
2 tbsp cold cream
Soft butter (for greasing)
Ceramic baking balls (for blind baking)
For the filling:
400ml of cream
500g dark chocolate, at least 70% cocoa Content
200g soft butter
1/2 tsp ground cinnamon
200g of sugar
Fleur de Sel
For the dough, quickly knead the flour with the butter, sugar and cream, and form it into shortcrust pastry. Wrap the dough in cling film and refrigerate it for about 1 hour.
Preheat the oven to 200°C (fan). Grease your tarte tin with the soft butter.
Roll the dough out thinly on a floured work surface, line the tin with it and form the edging. Prick the dough base several times with a fork, cover with baking paper, weigh it down with the baking balls and bake in the oven for about 25 minutes.
Take the tin out of the oven, remove the baking balls and the baking paper and let the tarte base cool down.
For the filling, heat 200ml of the cream. Break the chocolate into pieces and place in a bowl. Pour in the hot cream and stir gently with a spatula until the chocolate has melted. Add 100g butter and the ground cinnamon and stir. Add the mixture to the tarte base, spreading it smoothly, and let it firm up in the refrigerator.
Melt the sugar in a large pan and caramelize until golden. Stir in the remaining butter (broken up into pieces), then 2 tsp of Fleur de Sel. Heat the remaining cream (making sure not to overheat it) and stir through the caramel. Simmer for about 2 minutes over a low heat. Set the salted caramel aside and let it cool.
Cut the tarte into pieces, pour over the salted caramel cream, decorate with a few salt flakes and serve. If you have any leftover salted caramel (extremely unlikely), just pour it into a jug and keep it in the refrigerator for salted caramel emergencies.
Copyright: Stockfood / Magdalena Hendey