Salted Caramel Choc Tart

Caramel sauce
150g caster sugar
125ml double cream
10g butter
pinch of sea salt
Chocolate ganache
240ml double cream
200g dark chocolate (70% cocoa
solids), finely chopped
75g caster sugar
pinch of sea salt

1. Preheat the oven to

180C/350/ Gas Mark 4. Dust
a work surface with a little
flour and roll out the pastry to
3mm in thickness and large
enough to fit a 20cm
diameter, 4cm deep fluted tart
tin with a removable base.
Line the tin with the pastry
and press it into the sides
before trimming the edges. As
you line the tin, if the pastry
crumbles, dont panic, just
patch it together.
2. Prick the base with a fork all
over and line with foil, shiny
side down, and fill with baking
beans. Place the pastry shell in
the oven to blind bake for
about 15 minutes until the
pastry is a light golden brown.
Remove the tin from the oven,
lift out the foil and beans and
cook for a further 68 minutes
until cooked through and
lightly golden. Remove the tin
from the oven again and allow
it to cool on a wire rack.

Tools needed
Large mixing bowl
Sieve
20 cm by 4 cm tin with a
removable base
Rolling pin
Baking beans (Not necessary)
Wire rack
Heavy based saucepan
Heat proof bowl
Small saucepan

3. To make the caramel sauce,

add the sugar to a heavy
based saucepan and let it melt
down on a medium heat,
swirling (never stirring) until it
begins to change colour. Once
the sugar has melted and
turned an amber colour, pour
in the cream and add the
butter. It will sizzle and sputter
but keep stirring and it will
come together. Allow to cool.
4. Spread the cooled caramel
sauce into the base of the
pastry case then prepare the
ganache filling by placing the
rest of the ingredients in a
heatproof bowl over a pan of
simmering water. Mix until
smooth and then pour on top
of the caramel, sprinkle some
sea salt on the top then allow
to set at room temperature for
1 hour before serving.