Salted Caramel Choc Tart

Contributed by Dan Jones

Ingredients

Crust:

  • 250 g / 8.8 oz Four Roses plain flour
  • 60 g / 2.1 oz cocoa powder
  • 150 g / 5.3 oz butter, room temperature
  • 60 g / 2.1 oz powdered sugar
  • 1 egg

Caramel:

  • 340 g / 12 oz sugar
  • 1/4 teaspoon salt
  • 90 ml / 3 oz water
  • 100 ml / 3.4 oz heavy cream
  • 1 heaping tablespoon sour cream
  • 100 g / 3.5 oz butter

Ganache:

  • 260 g / 9.1 oz dark chocolate
  • 260 ml / 8.8 oz heavy cream

Preparation

The Crust:

  • Put all the ingredients for the crust into a bowl and start kneading. 
  • When the dough starts to form, transfer everything to the working surface and knead until a smooth dough forms.
  • Add egg and vanilla and beat until combined. 
  • Wrap in cling film and place in the fridge for half an hour.
  • Flatten the dough thin on a well floured surface. The dough should be a few centimetres wider than the diameter of tart mold.
  • After you’ve flattened it, dust it with flour a bit so it doesn’t stick, then roll it around the rolling pin and transfer into a mold.
  • Tuck it in nicely and then cut out the excess dough that hangs out of the mold.
  • Heat oven to 180°C/356°F.
  • Poke a few holes in dough on a bottom of a mold with a fork. 
  • Take a piece of baking paper and place it over the dough. 
  • Put some beans or rice over the paper so the dough doesn’t rise and deform while baking.
  • Bake like this for 15 minutes, then remove the mold from the oven, take out the rice/beans and paper and return the mold into the oven for another 5 minutes of baking. When it’s done, let cool completely.

The Caramel

  • For the caramel bring sugar, salt and water in a pot to boil and then continue to simmer on low heat until the mixture get nice caramel colour, be very careful while you do as it's extremely hot.
  • Stay near the stove because from the moment that caramelization process begins, everything happens fast.
  • when caramel gets desired colour, quickly remove the pot from the stove and stir in butter, sour cream and heavy cream.
  • Stir until it gets evenly smooth and let cool slightly.
  • Pour into the cooled crust. Let cool completely and put into the fridge.

The Ganache

  • When caramel is totally cool, begin to prepare ganache. Let heavy cream to boil and put pieces of chocolate into a bowl.
  • When the cream boils pour it over the chocolate. Let it sit for a minute and then start stirring until it gets smooth and shiny.
  • Let it slightly cool and pour into crust over the caramel. Let everything sit in a fridge overnight.