Dark chocolate & salted caramel tart

Dark chocolate & salted caramel tart

Never tried salt with chocolate? Give this a go and you'll be a convert...

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hr 50 mins

Method

  1. To make the pastry, heat the oven to 200C/fan 180C/ gas 6. Whizz the flour, sugar and cocoa in a processor. Add the butter and whizz until breadcrumbs. Add the egg yolks and vanilla essence and whizz to a dough. Put the dough on a plate and press into a disc. Wrap and chill for 30 minutes. Roll out the pastry and line a deep 20cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.
  2. Meanwhile, to make the caramel, dissolve the sugar in 5 tbsp water in a large pan. Stir in the butter, raise the heat a little, and bubble, stirring occasionally until it turns a light toffee colour; this may take 20 minutes. Turn off the heat and stir in half the cream. When the bubbles die down, stir in the rest of the cream and a pinch of sea salt flakes. Leave to cool.
  3. Prick the base of the tart with a fork. Take a long piece of foil and scrunch it into a sausage. Curl it into a circle and fit it inside the tart, pressing against the sides of the tart to hold them up as it cooks. Bake for 12 minutes, until the pastry looks dry and cooked.
  4. Turn the heat down to 190C/fan 170C/gas 5. To make the chocolate layer, beat the sugar, egg and egg yolk together with an electric whisk until thick and custard coloured. Melt the chocolate and butter together, pour into the egg mixture and beat until smooth and glossy. Spread the caramel over the base of the tart. Spoon the chocolate mixture over the top, spreading it evenly. Bake for 12 minutes, then leave to cool in the tin.

Per serving

653 kcalories, protein 5.9g, carbohydrate 69.6g, fat 40.9 g, saturated fat 24.2g, fibre 1.3g, salt 0.53 g

Recipe from olive magazine, November 2006.

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Latest comments and suggestions

  • Binder photo Goodies

    03 November 2007

    Goodies rated and commented on this recipe

    1 stars

    This is a very very poor recipe. The pastry won't come together unless you add water. Even then, I think the amount of sugar looks a little bit off the mark but will have to wait until it is made. As for the caramel, you need more water than the 5tbsp for the sugar to dissolve. It is fairly obvious as soon as you add in the little bit of sugar. Oh and remember to melt the butter first before adding it in!!! I will let you know how it tastes when I am finished but I don't have my fingers crossed.

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  • Binder photo ginimids

    31 March 2008

    ginimids commented on this recipe

    I thought this was absolutley delicious - although I did need to double up the chocolate mixture quantity to make it fit my tin and I did cheat by using ready made pastry, but it was still yummy

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  • Binder photo Sophie

    27 August 2008

    Sophie commented on this recipe

    Not quite sure what Goodies is on about..! Followed this recipe exactly and it worked perfectly, producing a divine dessert!

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  • Binder photo Sophie

    27 August 2008

    Sophie rated this recipe

    5 stars

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  • Binder photo LV20000

    01 September 2008

    LV20000 rated and commented on this recipe

    5 stars

    Great recipe. Except I ended up with too much caramel and only just enough chocolate. Might half the caramel and double the chocolate next time.

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  • Binder photo debbie

    05 October 2008

    debbie commented on this recipe

    Made this last night and it turned out well, however, can't rave about this one. I love chocolate puddings, but this one didn't have the yum factor.

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  • Binder photo debbie

    05 October 2008

    debbie rated this recipe

    3 stars

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  • Binder photo MeringueFairy

    25 February 2009

    MeringueFairy commented on this recipe

    I totally love this desert but agree with LV20000 in that I ended up with too much caramel and not enough chocolate - but whichever way it is completely delicious!

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  • Binder photo MeringueFairy

    01 March 2009

    MeringueFairy commented on this recipe

    Just a little tip on this - the pastry is quite difficult to work with so I rolled it out between two sheets of clingfilm and it didn't break at all and I used the top sheet to press into the edges of the tin too - hope this helps someone.

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  • Binder photo Lacewitch

    09 March 2009

    Lacewitch commented on this recipe

    Apart from all the ingredients being down twice this was great. I made mini ones in tart trays Ididn't use all the caramel, and only cooked them for 8-10 mins -pastry and 6-8 minutes at the end) They went like hot cakes at work! really yummy and moreish. i definately recomned this to anyone

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  • Binder photo Lacewitch

    09 March 2009

    Lacewitch rated this recipe

    5 stars

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  • Binder photo Sarah Dolman

    26 March 2010

    Sarah Dolman rated this recipe

    1 stars

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  • Binder photo karen grant

    18 May 2010

    karen grant rated and commented on this recipe

    2 stars

    Decent recipe. I prefer a little more flavor, but still very good. www.EntertainingRecipes.org

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  • Binder photo DDL

    07 June 2010

    DDL commented on this recipe

    If you've got time and money to waste on something with no end product then this recipe is for you... Very poor. If the base of this tart is pastry then I'm a Michelin star chef (I'm not). It doesn't come together and doesn't actually taste of anything. As mentioned above, the ratio of caramel to chocolate is quite a way off - you'll need to make at least double of the chocolate layer. having said that, don't bother doubling up on the ingredients because - you know what - don't bother making this tart. I'd appreciate someone from Olive giving their thoughts on this.

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  • Binder photo cakeanyone?

    27 January 2011

    cakeanyone? commented on this recipe

    After reading the comments above I've found the following recipe which looks like the quantities may work better http://uktv.co.uk/food/recipe/aid/639140

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hr 50 mins

Ingredients

FOR THE CARAMEL

  • 250g sugar
  • 125g salted butter
  • 100ml single cream
  • a pinch of sea salt flakes

FOR THE CHOCOLATE LAYER

  • 2 tbsp sugar
  • 1 egg
  • 1 egg yolk
  • 100g plain chocolate
  • 75g unsalted butter
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Per serving

653 kcalories, protein 5.9g, carbohydrate 69.6g, fat 40.9 g, saturated fat 24.2g, fibre 1.3g, salt 0.53 g

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