Assunta’s Chocolate Salted Caramel Tart Recipe•
Posted on December 22 2017
Assunta’s Chocolate Salted Caramel Tart Recipe
Assunta's recipe for Chocolate Salted Caramel Tart is a delicious treat that is easy to make and even easier to eat! We've used our delicious Sea Salt 55% dark chocolate, with caramel and sea salt, to make a tart to talk about.
225g plain flour
Pinch of salt
300g of Chocolate and Love's Sea Salt 55% dark chocolate
275ml Double Cream
1 tablespoon Golden Syrup
2 tablespoons unsalted Butter
Place flour and butter in a food processor until resembles breadcrumbs. Slowly add water until comes together into a ball.
Place in fridge and chill for 30 mins.
Flour the work surface. Roll the pastry out to thickness of a pound coin then lift into tart tin.
Blind bake in preheated oven for 20 mins. When pastry sets remove from oven.
Use egg wash to brush bottom of pastry case and place back in oven for further 10 mins until the pastry is cooked.
Remove and let pastry cool.
Bring the cream to a boil in a saucepan over a high heat.
Once comes to boil remove from heat, add Golden Syrup, chocolate and butter and stir until smooth and shiny.
Allow to rest at room temperature around 20 mins to thicken then pour into pastry case.