
Chocolate & Salted Caramel Tart
Indulgent chocolate heaven, everything you need from a tart!
Quick Stats
Easy
1 Tart
25 minutes bake time
Chocolate & Salted Caramel Tart
Indulgent chocolate heaven, everything you need from a tart!
Ingredients
- 1 Jus-Rol™ Sweet Shortcrust Pastry Block
- 1 Egg, beaten
- 100g Unsalted butter
- 350g Dark chocolate
- 400ml Double cream
- 100g Light brown sugar
- 2 tbsp Golden syrup
- 1/2 tsp Sea salt
- 1 honeycomb chocolate bar, crushed
Equipment required
- 35xm x 10cm fluted tart tin
- Baking Beans
- Wire rack
- Saucepan
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6
- Roll the pastry in between two sheets of greaseproof paper to 3mm thickness and transfer into the fluted tart tin. Gently prick the base and cover with one sheet of baking paper, fill with baking beans and blind bake in the oven for 20 minutes. Remove the beans and paper, brush with beaten egg and return to the oven and cook for another 5 minutes. Leave to cool on a wire rack.
- Reduce the temperature of the oven to 180°C (160°C for fan assisted ovens) Gas Mark 4.
- Meanwhile melt 25g of the butter with the chocolate in a Pyrex bowl over a pan of simmering water. Once the chocolate has melted and cooled slightly fold in 250ml of the cream. Then pour the chocolate into the pastry shell and chill for 4 hours.
- To make the salted caramel, melt the remaining butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the remaining cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.
- To serve drizzle some of the salted caramel over the tart and sprinkle with crushed honeycomb.
Tip: Leftover salted caramel can be stored in lidded jar and kept in the fridge for up to 2 weeks.