A delicate crisp pastry base, smooth caramel centre with a rich chocolate topping. Decorated with gold leaf for a touch of elegance, this tart is great for a special occasion.
I topped mine with some leftover Galaxy caramel Easter eggs which I thought would go well with the salted caramel inside the tart.
As I’m sure you know by now I like it when you are able to customise a bakes, changing and adding your own things to suit your own taste.
The Pastry Base
- You can use store bought sweet pastry, if you want to save time.
- Make your own sweet shortcrust pastry or maybe even a Pâte Sucreé I used my Pâte Sucreé with Pistachio.
For the Filling
- You can leave the salted caramel out if you wanted and just have the chocolate filling.
- You could always add Nutella instead of the salted caramel, if you’re not a fanc, or maybe some white chocolate spread so you can see different layers when cut.
- What about chocolate spread with popping candy, great for a trick or treat at Halloween.
- You could always add a few fresh raspberries, their tartness pairs perfectly with the rich dark chocolate.
For the Decoration
You can top and decorate yours however you desire here are a few ideas for you:
- Keep it plain and simple with just a dusting of cocoa powder, maybe use a stencil to create a pattern.
- Add a slight contrast with a dusting of freeze-dried raspberry powder.
- Top with fresh berries like raspberries, blueberries and strawberries.
- Drizzle white chocolate.
- Add a sprinkle of chopped nuts like pistachio, hazelnuts or almonds.
You could even use a combination of the above to make your chocolate tart stand out from the crowd.
Chocolate Salted Caramel Tart
Makes 8 inch Tart
For the Tart
500g Sweet Pastry (You will have some leftover) or make your own
(I use the rest of my Pâte Sucreé for the tart case)
For the Filling
130g Butter, melted
220g Chocolate, melted (I did a mixture 120g Galaxy and 100g 78% Lindt Chocolate)
3 Large Eggs, at room temperature
80g Caster Sugar
130g – 150g Salted Caramel – I used Bonne Maman Salted Caramel
For the Topping
Cocoa Powder, for dusting
7 Galaxy Eggs, halved (optional)
Gold Leaf, (optional)
- Preheat the oven to Gas Mark 6. Put your 8 inch tart tin on a baking tray.
- On a lightly floured work surface roll out your pastry quite thinly, making sure it is large enough to line your tin.
- Roll back your pastry on your rolling pin and carefully drape it into your tart tin, making sure that you lift up the pastry when pressing it in. You can leave the excess pastry to overhang as you can trim it after blind baking. Line with a crumpled up piece of baking parchment and fill with baking beans or rice.
- Blind bake your tart in the oven for 15 – 20 minutes until the edges of the pastry are golden. Remove from the oven and take out the parchment and baking beans / rice. Return to the oven for 5 – 10 minutes to lightly crisp the base.
- Remove your tart from the oven and carefully trim the excess pastry with a sharp knife, then set aside.
- Lower your oven temperature to Gas Mark 4.
- In a heatproof bowl melt your chocolate and butter over a saucepan of gentle simmering water. Stirring occasionally until it is melted. Remove from the heat and set aside.
- In the bowl of your stand mixer beat the eggs and sugar until combined and creamy (make sure that there are no sugar crystals left at the bottom or sides of your bowl). Add the melted chocolate butter mixture and beat again until everything is combined.
- Add your salted caramel to the base of your baked tart case, smoothing evenly with a spatula or knife and then top you with your chocolate mixture.
- Bake in the oven for 20 – 25 minutes, there will still be a slight wobbly to the chocolate mixture, but there will be a slight crust. It will firm up as it cools. Leave to cool completely in the tin, then remove and place on your serving plate.
- Dust with cocoa powder and add you caramel eggs and gold leaf if using.
Serve your chocolate tart with fresh berries and double cream or ice cream.
Store your tart in an airtight container in the fridge once cool, it makes it easier to cut and serve. The tart with keep for up to 4 – 5 days.