Chocolate & Salted Caramel Tart

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I served this chocolate & salted caramel tart as one of the desserts at the birthday party I did recently. I had only tested the tart once before the party, but I thought I would nail it, no doubt. So when I pulled out the tart, guests waiting patiently, I was horrified and highly amused when I saw that the crust was falling apart, the chocolate ganache was solid as a rock and the caramel a soupy mess. I still served it, and to my surprise, nothing was left at the end of the night. My family is the best.

This little incident of course meant that I had to make some adjustments to the recipe and test it thoroughly. I did it happily. And here it is, the Chocolate & Salted Caramel Tart.

chocolate & salted caramel tart

THE PASTRY
100 gram Wheat Flour
1 tablespoon Cane Sugar
1/2 teaspoon Sea Salt
50 gram Vegan Butter
2 tablespoon Ice Cold Water

Add flour, cane sugar and sea salt to a food processor and pulse for a few seconds until all is combined. Now add cubed butter and pulse a few times until sand-like texture forms. The butter should be in very small pieces, but still visible. Now add in the ice water a bit at a time. You may not need the full measurement. Add water until a dough forms. Turn it out on a very lightly floured surface and press together to form a disc. Cover with plastic wrap and refrigerate for at least 30 minutes (and up to 5 days). Place in a pie pan, poke a few holes on the bottom with a fork and bake for about 20 minutes, or until golden brown. Let it cool down before filling.

THE CARAMEL
175 gram Sugar
2 tablespoon Water
2 tablespoon Syrup
75 milliliter (Vegan) Cream
50 gram (Vegan) Butter
1/4 teaspoon Sea Salt
1/4 teaspoon Vanilla

Add sugar, water and syrup to a saucepan on a medium heat. Don’t stir. Let the sugar melt and start to bubble. Let it bubble until it turns a dark amber colour, about 10-15 minutes. When ready, turn down the heat a bit and add in the cream. Whisk immediately and thoroughly until well combined. Now add in the butter and do the same. Let it stand on the heat (bubbling) for a few more minutes, and add in the vanilla and salt. Take off the heat, but leave in pot to cool a bit before using.

THE CHOCOLATE GANACHE
100 gram Dark Chocolate – 70% or higher
150 milliliter (Vegan) Cream
1 tablespoon (Vegan) Butter
1 tablespoon Maple Syrup
1/4 teaspoon Vanilla
Pinch of Sea Salt

Chop the chocolate into small pieces and place in a bowl. Heat up the cream, butter and syrup in a saucepan until it just about reaches a boil. Pour the cream mixture over the chocolate and whisk until completely smooth. Season with vanilla and sea salt.

ASSEMBLY
When the tart crust has chilled, fill with caramel. Place in fridge until pretty firm. Now pour the chocolate ganache over the top and place it back in the fridge. Serve the chocolate & salted caramel tart chilled with a sprinkle of sea salt.

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