Salted Caramel Chocolate Tart

 
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This salted caramel chocolate tart is stunningly delicious. Sweet shortcrust pastry, a layer of salted caramel, topped with chocolate ganache, and finished with a sprinkle of sea salt to bring out the flavour.

Here’s the speedy, cheaty, 5-ingredient recipe. Enjoy!
 

INGREDIENTS

  • 1 shortcrust pastry case (I got mine ready from Marks & Spencer food hall)
  • 250 g salted caramel sauce
  • 150 g dark chocolate
  • 200 ml double cream
  • 1 pinch sea salt flakes

INSTRUCTIONS

  • Spread the salted caramel onto the base of the pastry case. Place in the fridge while you make the ganache.Melt the dark chocolate in a large heatproof bowl, leave to cool to room temp.Pour in the cream and whisk until you get a thick, glossy ganache. 
  • Layer on top of the caramel and garnish with berries and macadamia nuts

ingredients (Caramel Sauce)

  • 1 cup granulated sugar
  • 6 tbsp salted butter, cut into 6 pieces
  • 1/2 cup heavy cream
  • 1 tsp salt

instructions (caramel sauce)

  • In a small saucepan, heat sugar over medium heat. Use a heat-resistant spatula to continually stir the sugar. It will start to melt and from brown clumps. Keep stirring!
  • Once the sugar is melted, add the butter. Be careful to keep stirring as the caramel will bubble up when you add the butter. Stir the butter until completely melted, 2-3 minutes. Continue stirring as you slowly drizzle the cream in.
  • Keep stirring again, because the caramel will bubble up again when you add the cream.
  • Allow the mixture to boil for 1 minute, then remove pan from heat. Immediately stir in the salt.
  • Set sauce aside and allow to cool before using.
 
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