salted chocolate & caramel tart
I’ve always had a soft spot for millionaire’s shortbread. I ate far too many growing up, and honestly, not much has changed. There’s something about the crunch of the base, the sweet caramel, and the smooth chocolate that just hits the spot every time.
This tart is my way of refining that memory. Something that still gives you the same satisfaction, but looks and feels a little more grown-up. It’s rich, indulgent, and a proper showstopper for a dinner party or celebration.
But the truth is, I’d happily make this just for myself, too.
Allow to come to room temperature before devouring.
for the base
200g plain flour
45g cocoa powder
7g bicarbonate of soda
180g demerara sugar
25g caster sugar
5g Maldon sea salt
225g unsalted butter, softened
225g dark chocolate, finely chopped
for the caramel
225g caster sugar
70g unsalted butter, cut into chunks
80ml double cream
for the chocolate filling
500g double cream
40g liquid glucose
400g dark chocolate, broken into pieces
40g unsalted butter
Flaky sea salt, for finishing
method
Make the base
In a food processor, blend the flour, cocoa powder, sugars, salt, and softened butter until a loose dough forms. Add the chopped chocolate and pulse briefly to incorporate.
Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
If chilled for longer, allow it to come back to room temperature before rolling. It needs to be soft to work with.
Butter and flour a tart tin. Roll the dough between two sheets of baking paper (clingfilm will tear due to the chocolate shards). Roll to about 4 mm thick and gently line the tart tin.
Preheat your oven to 160°C fan (gas mark 4). Line the pastry with foil, fill with baking beans, and blind bake for 25–30 minutes.
Remove from the oven and let it sit for 10 minutes before removing the beans and foil. While the case is still warm, gently press down the base and sides with the back of a spoon to flatten any puffed areas and sharpen the corners.
Let the tart case cool completely.
Make the caramel
Before starting, make sure your butter and cream are ready to go. Once the sugar melts, things move quickly.
In a dry pan over medium-high heat, melt the sugar without stirring. Swirl the pan occasionally to help it melt evenly. Once dissolved and golden (don’t be afraid of a deep gold colour), add the butter followed by the cream. Whisk quickly until smooth.
Immediately pour into the cooled tart case and tilt to spread the caramel evenly over the base. Set aside to cool completely.
Make the chocolate ganache
Heat the cream and glucose in a saucepan until just below a simmer. Place the chocolate and butter in a bowl.
Pour the hot cream over the chocolate in three stages, stirring gently each time to create a smooth ganache. The first pour melts the chocolate, the second loosens it, and the third brings it all together.
Pour the ganache into the tart case over the set caramel and allow it to cool and set completely at room temperature. You can let it set in the fridge, but make sure it has come to room temperature before serving.
Finish with a sprinkle of flaky sea salt and serve with a dollop of crème fraîche.