Chocolate & Caramel Tart

For the pastry:

  • 2 tbsp  cocoa powder

  • 2 tbsp icing sugar

  • 200g plain flour

  • 1 pinch of salt

  • 150g unsalted butter (cubed & chilled)

  • 1 tbsp iced water

For the chocolate filling:

  • 300 ml double cream

  • 2 teaspoons caster sugar

  • 1 pinch of fine sea salt

  • 50 g unsalted butter , (at room temperature)

  • 200 g dark chocolate , (70%)

  • 50 ml whole milk

  • sea salt flakes

For the caramel:

  • 200g granulated sugar

  • 90g salted butter, cubed & room temp

  • 160ml double cream

What you'll need to do:

1. Combine the flour, cocoa, icing sugar and salt in a bowl. Then add in the cubed butter and rub into the mixture using your fingers until the texture resembles breadcrumbs and there are no longer any large lumps of butter.

2. Add the iced water to the mixture and bring the mixture together in your hands to form a smooth dough. 

3. Wrap the dough in clingfilm and chill in the fridge for 1 hour. 

4. Preheat the oven to 180C fan assisted.

5. Sprinkle flour onto a clean surface, then unwrap the pastry and roll it out onto the surface using a rolling pin. Try to reach a thickness of about 2mm.

6. Prep a tart case by greasing it with unsalted butter, then cover with the pastry. Push the pastry down into the case, then run a rolling pin across the top of the case to cut off the excess dough. Cover with grease proof paper and fill with baking beans, then whack in the oven to bake for 10-15 minutes, then remove the beans and paper to bake for a further 15 minutes,

7. Begin making the caramel. Grab a large heavy based pan and heat the sugar on a low temp. Keep a very close eye on the pan to make sure the sugar doesn't burn. You will know the sugar is ready once it turns slightly amber and is completely melted. At this point, add the cubed butter and stir vigorously over the heat. Do not stop stirring until all is combined. If the mixture splits, simply take it off the heat and continue mixing before returning it back onto the hob. Next, add the cream and stir well. The mixture will increase in size and bubble, but keep it on the heat and stir for about 1 minute so that it thickens. After a minute remove from the heat and empty into the base of the tart. Place the tart into the fridge or freezer for 20 minutes/or until the caramel is chilled. 

8. To make the chocolate filling combine 275ml of the cream, the sugar and sea salt in a pan and bring to the boil. Remove as soon as the mixture reaches a boil. Off the heat, add the butter and snap in the chocolate. Stir until blended and shiny. Allow the mixture to sit for a few minutes, then stir in the remaining cream. Keep stirring till shiny. Pour into the tart shell on top of the caramel and leave at room temperature for 2 hours to set.

9. For decoration you can either sprinkle with sea salt, cover with cocoa powder, or for a fun (halloween themed) finish attempt something more intricate like my cobweb icing using white chocolate!


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© 2019 by Georgina Bakes.

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