Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart


DifficultyIntermediateYields8 Servings

This chocolate salted caramel tart recipe is so decadent and delicious.

Inspired by a millionaire’s shortbread, this is a sweet tart crust topped with a layer of salted caramel sauce and a smooth chocolate mousse filling, finished with a shiny chocolate glaze.

Not only is the flavour combination amazing, but the textures of the sweet caramel filling and the smooth chocolate mousse make this tart so moreish.

Perfect served by itself, or with a dollop of mascarpone cream or vanilla ice cream, this chocolate caramel tart is a must try.

Watch the video and follow the step-by-step recipe for the ultimate salted caramel chocolate tart.

Looking for more tart recipes? Check out my Hazelnut Praline Tart and my Caramelised Brown Sugar Tart.

 


 


 

Ingredients


Sweet Pastry
 100 g Unsalted Butter, Cold & Cubed
 70 g Icing Sugar / Powdered Sugar
 50 g Egg Yolks
 200 g Plain Flour / All-Purpose Flour
Salted Caramel
 175 g Double Cream / Heavy Cream
 45 g Whole Milk
 45 g Glucose (A)
 90 g Glucose (B)(A) & (B) just refers to the glucose divided into two quantities
 80 g Caster Sugar
 60 g Unsalted Butter
 Sea Salt Flakes
Chocolate Mousse
 110 g Whole Milk
 20 g Double Cream / Heavy Cream (A)
 155 g Chocolate, Finely Chopped (55-70% Cocoa Solids)
 195 g Double Cream / Heavy Cream (B)
 Pinch Sea Salt Flakes
Chocolate Glaze
 4 g Powdered Gelatin (200 Bloom) + 26g Cold Water
 30 g Nappage or Apricot Jam
 40 g Double Cream / Heavy Cream
 50 g Water
 20 g Cocoa Powder
 55 g Caster SugarNote: This recipe will make more than you need but scaling it down too much would make it hard to blend
Shop the equipment
 Hand blender
 Stand mixer
 9-inch fluted tart tin

Method


Sweet Pastry
1

Cube the butter and leave it at room temperature for 5/10 minutes to slightly soften.

2

Beat the butter and icing sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes until it forms a smooth paste, scraping down the sides as needed.

3

Add in the egg yolks and beat again for 30 seconds. Scrape down the bowl to ensure the butter is fully incorporated.

4

Add a pinch of salt & the flour, and mix on a low speed until the dough comes together, about 30 seconds.

5

Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 1 hour (an overnight rest is better as it allows the dough to fully relax)

6

Once chilled, leave it at room temperature for a few minutes to soften slightly. Lightly flour the work surface and roll the dough out relatively thin using a rolling pin, roughly 2-4mm thick.

7

Carefully lift the pie dough into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough with a knife. Place the pastry in the freezer for 30 minutes. Pre-heat the oven to 175C/345F Non-Fan Assisted.

8

Remove the pastry case from the freezer and line it with a scrunched-up sheet of parchment and fill it to the brim with baking beans. Blind bake for 20-25 minutes (until lightly golden), then remove from the parchment and baking beans.

9

Lower the oven temperature to 140C/285F Non-Fan Assisted. Leave the tart out for a few minutes to cool, then whisk together the egg wash ingredients (20g egg yolk + 5g double/heavy cream) and brush these over the tart. Bake for a further 10 minutes or until the tart shell is a even golden colour. Remove from the oven and allow to cool.

Salted Caramel
10

Into a small saucepan, add the milk, cream and glucose (A). Place this on a medium low heat to dissolve the glucose. This mixture needs to be hot when we deglaze the caramel with it.

11

Meanwhile, add the remaining glucose (B) and sugar to a medium saucepan. Heat this over a medium heat without stirring until the glucose begins to bubble. Then go in with a whisk and keep whisking until it turns a deep golden colour (it will smell almost burnt). Don't worry if some of the sugar is sticking to the whisk.

12

Pour in the hot cream (be careful as it will bubble violently) and whisk. Add in the butter and a heavy pinch of sea salt flakes and continue whisking as it boils, for about a minute.

13

Remove it from the heat and pass it through a sieve into a jug then blend briefly. Cover the surface with cling film and allow it to cool at room temperature for 30 minutes.

14

Pour the cooled caramel into the base of the tart shell and spread it out evenly. Place the tart into the fridge or freezer just for 30m, so that the caramel can set slightly before we add the mousse.

Chocolate Mousse
15

Add the milk and cream (A) to a small saucepan and meanwhile, add the finely chopped chocolate into a tall jug.

16

Heat the cream mixture until it is gently simmering then immediately remove it from the heat and pour it over the chocolate. Let it sit for 2 minutes then use a hand blender to blend until smooth. Pour this mixture into a medium bowl.

17

Add the remaining cream (B) to a bowl and whisk by hand or with an electric hand whisk until you have a soft peak to your cream. Do not over whisk this as we want the consistency to be quite loose.

18

Add the cream in thirds into the chocolate mixture, whisking to combine each time and adding a small pinch of sea salt flakes at the end. You should end up with a smooth but loose chocolate mousse mixture.

19

Remove the chilled tart from the fridge, and pour the chocolate mousse in, filling it just to the top leaving a small gap to add the glaze later. Any leftover mousse can be poured into ramekins for a little side of chocolate mousse!

20

Chill the tart for 4 hours (or overnight is good too!)

Chocolate Glaze
21

Add the powdered gelatin into a small bowl along with the cold water, whisk it to combine then leave it to bloom for 10 minutes.

22

Once set, scoop this into a tall jug, along with the nappage or apricot jam (if you are using apricot jam, ensure it is smooth, with no lumps of fruit).

23

Add the cream and water to a small saucepan over medium heat, and heat just for around 30 seconds, stirring occasionally.

24

Tip in the sugar and cocoa powder, then whisk it together, until it reaches a boil. Cook it for 30 seconds, then remove it from the heat and pour it over the gelatin/nappage mix.

25

Blend it with a hand blender until smooth, trying as best as possible not to incorporate lots of air bubbles.

26

Let it cool for 30 minutes at room temperature - if the glaze is too hot it will melt your mousse when you pour it on. Swirl it occasionally as it is cooling just to make sure a skin doesn't form.

27

Remove the chocolate tart from the fridge and very carefully pour over the cooled glaze into the centre of the tart, covering about 2/3 of the tart. then working quickly, tilt the tart to spread the glaze to the edges. We want a nice thin layer so don't pour a thick layer of glaze on. If there are any air bubbles, use a blow torch and quickly run it over the glaze to pop them.

28

Set the tart in the fridge for 30 minutes - 1 hour to set the glaze then it is ready to serve. It is perfect paired with a mascarpone cream to cut through some of the richness from the chocolate.

Ingredients

Sweet Pastry
 100 g Unsalted Butter, Cold & Cubed
 70 g Icing Sugar / Powdered Sugar
 50 g Egg Yolks
 200 g Plain Flour / All-Purpose Flour
Salted Caramel
 175 g Double Cream / Heavy Cream
 45 g Whole Milk
 45 g Glucose (A)
 90 g Glucose (B)(A) & (B) just refers to the glucose divided into two quantities
 80 g Caster Sugar
 60 g Unsalted Butter
 Sea Salt Flakes
Chocolate Mousse
 110 g Whole Milk
 20 g Double Cream / Heavy Cream (A)
 155 g Chocolate, Finely Chopped (55-70% Cocoa Solids)
 195 g Double Cream / Heavy Cream (B)
 Pinch Sea Salt Flakes
Chocolate Glaze
 4 g Powdered Gelatin (200 Bloom) + 26g Cold Water
 30 g Nappage or Apricot Jam
 40 g Double Cream / Heavy Cream
 50 g Water
 20 g Cocoa Powder
 55 g Caster SugarNote: This recipe will make more than you need but scaling it down too much would make it hard to blend
Shop the equipment
 Hand blender
 Stand mixer
 9-inch fluted tart tin

Directions

Sweet Pastry
1

Cube the butter and leave it at room temperature for 5/10 minutes to slightly soften.

2

Beat the butter and icing sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes until it forms a smooth paste, scraping down the sides as needed.

3

Add in the egg yolks and beat again for 30 seconds. Scrape down the bowl to ensure the butter is fully incorporated.

4

Add a pinch of salt & the flour, and mix on a low speed until the dough comes together, about 30 seconds.

5

Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 1 hour (an overnight rest is better as it allows the dough to fully relax)

6

Once chilled, leave it at room temperature for a few minutes to soften slightly. Lightly flour the work surface and roll the dough out relatively thin using a rolling pin, roughly 2-4mm thick.

7

Carefully lift the pie dough into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough with a knife. Place the pastry in the freezer for 30 minutes. Pre-heat the oven to 175C/345F Non-Fan Assisted.

8

Remove the pastry case from the freezer and line it with a scrunched-up sheet of parchment and fill it to the brim with baking beans. Blind bake for 20-25 minutes (until lightly golden), then remove from the parchment and baking beans.

9

Lower the oven temperature to 140C/285F Non-Fan Assisted. Leave the tart out for a few minutes to cool, then whisk together the egg wash ingredients (20g egg yolk + 5g double/heavy cream) and brush these over the tart. Bake for a further 10 minutes or until the tart shell is a even golden colour. Remove from the oven and allow to cool.

Salted Caramel
10

Into a small saucepan, add the milk, cream and glucose (A). Place this on a medium low heat to dissolve the glucose. This mixture needs to be hot when we deglaze the caramel with it.

11

Meanwhile, add the remaining glucose (B) and sugar to a medium saucepan. Heat this over a medium heat without stirring until the glucose begins to bubble. Then go in with a whisk and keep whisking until it turns a deep golden colour (it will smell almost burnt). Don't worry if some of the sugar is sticking to the whisk.

12

Pour in the hot cream (be careful as it will bubble violently) and whisk. Add in the butter and a heavy pinch of sea salt flakes and continue whisking as it boils, for about a minute.

13

Remove it from the heat and pass it through a sieve into a jug then blend briefly. Cover the surface with cling film and allow it to cool at room temperature for 30 minutes.

14

Pour the cooled caramel into the base of the tart shell and spread it out evenly. Place the tart into the fridge or freezer just for 30m, so that the caramel can set slightly before we add the mousse.

Chocolate Mousse
15

Add the milk and cream (A) to a small saucepan and meanwhile, add the finely chopped chocolate into a tall jug.

16

Heat the cream mixture until it is gently simmering then immediately remove it from the heat and pour it over the chocolate. Let it sit for 2 minutes then use a hand blender to blend until smooth. Pour this mixture into a medium bowl.

17

Add the remaining cream (B) to a bowl and whisk by hand or with an electric hand whisk until you have a soft peak to your cream. Do not over whisk this as we want the consistency to be quite loose.

18

Add the cream in thirds into the chocolate mixture, whisking to combine each time and adding a small pinch of sea salt flakes at the end. You should end up with a smooth but loose chocolate mousse mixture.

19

Remove the chilled tart from the fridge, and pour the chocolate mousse in, filling it just to the top leaving a small gap to add the glaze later. Any leftover mousse can be poured into ramekins for a little side of chocolate mousse!

20

Chill the tart for 4 hours (or overnight is good too!)

Chocolate Glaze
21

Add the powdered gelatin into a small bowl along with the cold water, whisk it to combine then leave it to bloom for 10 minutes.

22

Once set, scoop this into a tall jug, along with the nappage or apricot jam (if you are using apricot jam, ensure it is smooth, with no lumps of fruit).

23

Add the cream and water to a small saucepan over medium heat, and heat just for around 30 seconds, stirring occasionally.

24

Tip in the sugar and cocoa powder, then whisk it together, until it reaches a boil. Cook it for 30 seconds, then remove it from the heat and pour it over the gelatin/nappage mix.

25

Blend it with a hand blender until smooth, trying as best as possible not to incorporate lots of air bubbles.

26

Let it cool for 30 minutes at room temperature - if the glaze is too hot it will melt your mousse when you pour it on. Swirl it occasionally as it is cooling just to make sure a skin doesn't form.

27

Remove the chocolate tart from the fridge and very carefully pour over the cooled glaze into the centre of the tart, covering about 2/3 of the tart. then working quickly, tilt the tart to spread the glaze to the edges. We want a nice thin layer so don't pour a thick layer of glaze on. If there are any air bubbles, use a blow torch and quickly run it over the glaze to pop them.

28

Set the tart in the fridge for 30 minutes - 1 hour to set the glaze then it is ready to serve. It is perfect paired with a mascarpone cream to cut through some of the richness from the chocolate.

Chocolate Salted Caramel Tart