Salted Caramel Tart

Updated at: Wed, 16 Aug 2023 19:57:28 GMT

Step 1

1. Combine flour, salt, sugar and cold, cubed butter into a food processor and blitz to combine (alternatively mix by hand in a bowl). Then add in eggs and pulse a few times to combine before adding 2/3 of the cold water and pulse until a dough forms (add the rest of the water if necessary). Take out of machine/bowl and knead together until a smooth dough forms. Wrap and refrigerate.

Step 2

2. In a medium saucepan add sugar and melt on low heat (don’t mix, swirl around if needed). Once melted, add in butter and whisk until it comes together. Then add heavy cream, whisking again to combine, season with salt then pour into a jar. This will keep for up to 2 months in the fridge.

Step 3

3. Bring heavy cream to a boil in a small saucepan. Pour hot cream over dark chocolate (chocolate must be dark so it cuts the sweetness of the caramel) and whisk to combine, set aside. This can be kept in the fridge and re melted in the microwave if needed

Step 4

4. Roll out your dough and press gently into a pie tin and poke holes all round the base and sides with a fork. Blind bake with baking paper and baking weights (I used rice) for 20-30 mins @ 180°C or until golden brown. I took the paper off after 20 mins to crisp up the base a little more. Cool down your cooked base completely before next step

Step 5

5. Pour caramel sauce into your cooked pie base and let set completely in the fridge.

Step 6

6. Pour melted ganache over the caramel to create a top layer and sprinkle flakey salt over the top

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