Dark chocolate and salted caramel are a match made in pastry heaven!
Photographs: Natasha Liviero
Text: Natasha Liviero
Chocolate Tart with Salted Caramel
(Makes 12 x 7cm tarts)
This 'well behaved' sable dough by pastry chef, Antonio Bachour, requires no blind baking.
98g icing/confectioners sugar
45g almond flour
pinch of salt
180g cold unsalted butter, cubed
1 egg white, beaten
Preheat oven to 165°C.
Sift flour into a bowl and add sugar, almond flour, salt and butter. Beat with a paddle attachment until mixture resembles fine breadcrumbs.
Add eggs and mix until a ball is formed.
Divide the ball into two and roll each ball between two pieces of parchment paper until 2mm thick. Refrigerate for 20 minutes.
Butter tart rings and line with dough. Dock the bases lightly with a fork. Refrigerate for 15 minutes before baking for 15 - 18 minutes or until lightly golden.
Lightly brush the hot bases with egg whites to seal the fork holes and return to the oven for 1 minute.
Remove from rings and cool.
70g unsalted butter, cubed
125ml whipping cream
½ tsp salt
Caramelise the sugar over low heat in a heavy-based frying pan. Don't stir — simply swirl the pan to avoid crystallisation. Keep a close eye on the sugar when it begins to caramelise as it burns quickly.
Remove from heat, add butter and whisk to combine.
Return to heat and add the cream, whisking vigorously until smooth. It will splutter and appear to have split — keep whisking until it comes together.
Remove from heat, whisk in the salt and set aside to cool.
220g 70% dark chocolate
220g whipping cream
45g full cream milk
45g unsalted butter, room temperature
Roughly chop the chocolate and place it in a medium-sized bowl.
Bring cream and milk to a boil.
Pour hot cream mixture over the chocolate and leave for 2 minutes before whisking until smooth.
Add butter and whisk until smooth. Set aside to cool slightly.
Fill cooled tart shells a 1/3 full with salted caramel. (If the caramel has set, heat slightly in the microwave to achieve pouring consistency.) Place in the fridge for 5 minutes to solidify.
Pour the cooled ganache over the caramel layer, filling to the top.
Set aside to solidify at room temperature or in the fridge until set.
Serve as is or decorate with: toasted cocoa nibs / berries / chocolate beads/shavings.
Best eaten the day they are made. Store left overs in an airtight container in the refrigerator.