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5.0 from 15 votes

Salted Caramel Chocolate Tart

Recipe Adapted from Rachel Allen's Entertaining at Home. Tart base recipe from Dorie Greenspan's Baking: From My Home to Yours.

Total Time
45 mins
Servings: 8 tarts
Calories: 739 kcal
Course: Dessert

Ingredients

  • CHOCOLATE SHORTBREAD TART DOUGH:
  • 1 ¼ cups of plain all purpose flour
  • ¼ cup of cocoa powder
  • ¼ cup of icing sugar confectioners
  • ¼ tsp of salt
  • 128 g of cold unsalted butter cut into small pieces
  • 1 large egg yolk
  • SALTED CARAMEL:
  • 225 g of caster sugar
  • 75 ml of water
  • 100 g of butter
  • 100 ml of cream
  • 1 tsp heaped of sea salt flakes
  • CHOCOLATE LAYER:
  • 100 g of caster sugar
  • 2 eggs
  • 2 egg yolks
  • 250 g of 70% cocoa chocolate broken into pieces
  • 150 g of butter cut into cubes

Instructions

    Cup of Yum
  1. To make the tart dough, combine the flour, cocoa, salt and sugar in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter resembles the size of peas. Stir the egg yolk to break it up and add a little bit of the egg yolk and pulse to combine. Repeat until all of the egg yolk is added. Then process the dough in 10 second bursts until the dough forms clumps. Turn out the dough and knead lightly to incorporate the remaining dry ingredients, where necessary.
  2. Press the dough into a 23cm (9 inch) deep loose bottomed tart tin or 8 mini tart tins. Freeze the tart bases for 30 minutes to 1 hour before baking. When ready to bake preheat the oven to 190 degrees celsius (375 fahrenheit) and line with foil and pie weights and bake for 15 minutes, remove the weights and bake for a further 5 minutes. Set aside to cool while you prepare the filling.
  3. To make the salted caramel place the sugar and water in a medium sized saucepan over a low heat. Stir until the sugar dissolves and then add the butter. Stir until the butter melts and then increase the heat to medium and allow the mixture to cook until it reaches a light toffee colour, around 15 minutes. Add the cream and sea salt, stir to combine and then cook for another 2 to 3 minutes or until the sauce has thickened slightly. Set aside to cool.
  4. Preheat the oven to 180 degrees celsius (350 fahrenheit).
  5. For the chocolate layer, gently melt the chocolate and butter in a bowl over a pan of simmering water. Once melted mix to combine and set aside while you prepare the remainder of the filling. Combine the eggs, egg yolks and sugar in the bowl of an electric mixer fitter with a paddle attachment and whisk until light and creamy. Add a small amount of the chocolate to the mixture and whisk to combine, to temper the eggs and prevent them from curdling, before adding the remaining chocolate. Whisk until smooth.
  6. To assemble the tarts pour the caramel into the base of the tart tin, or divide evenly between the mini tart tins if using, and then top with the chocolate mixture. Place on a baking tray (to stop any overflowing caramel making a mess in your oven) and bake for 20 minutes for the large tart and 10 to 12 minutes for mini tarts. The tart should almost be set with the center still a little wobbly. Allow to cool in the tin before removing to serve.

Nutrition Information

Calories 739kcal (37%) Carbohydrates 79g (26%) Protein 11g (22%) Fat 50g (77%) Saturated Fat 30g (150%) Cholesterol 232mg (77%) Sodium 620mg (26%) Potassium 572mg (16%) Fiber 11g (44%) Sugar 44g (88%) Vitamin A 1520IU (30%) Calcium 81mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 8tarts

Amount Per Serving

Calories 739

% Daily Value*

Calories 739kcal 37%
Carbohydrates 79g 26%
Protein 11g 22%
Fat 50g 77%
Saturated Fat 30g 150%
Cholesterol 232mg 77%
Sodium 620mg 26%
Potassium 572mg 12%
Fiber 11g 44%
Sugar 44g 88%
Vitamin A 1520IU 30%
Calcium 81mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.