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    Home » Recipes » Tarts

    Chocolate and Salted Caramel Tart

    image of Lucy's face
    Modified: Nov 11, 2024 · Published: Sep 6, 2014 by bakingqueen74 · This post may contain affiliate links · 9 Comments
    484 shares
    Jump to Recipe

    Chocolate and salted caramel tart is a delicious indulgent dessert for a special occasion.

    Chocolate and salted caramel tart close-up
    Jump to:
    • GBBO inspiration
    • Ingredients
    • Method
    • Recipe
    • Reviews

    GBBO inspiration

    This week on Great British Bake-Off the bakers made tarts and pies.

    I don’t make tarts often or pies ever so this was a bit of a challenge for me!

    The three-tiered hot crust pies were way out of my comfort zone, and the pastry wrapped pears looked far to tricky, so I decided on a chocolate and salted caramel tart.

    The chocolate  pastry that Nancy made for her chocolate tart really caught my eye, so thought I would give it a go here instead of plain pastry.

    Salted caramel just had to feature in my tart as well as it is one of my favourite flavours.

    Chocolate salted caramel tart served on a table, close up

    I love the swirl effects you often see in cheesecakes and thought I would try to create something like that to make it look extra special.

    This tart will definitely feature next time I have people over to eat, as it was a winner with us! Even my picky husband had to admit it was good :-).

    Enjoy as a delicious, extravagant dessert for a special occasion!

    Chocolate salted caramel tart served on a table

    It was so amazing that I may have moaned “Oh God!” when I took my first mouthful. Just saying.

    Ingredients

    Here’s what you will need for this recipe (quantities are in the recipe card below):

    • plain flour
    • cocoa powder
    • icing sugar
    • butter
    • egg yolk
    • dark chocolate
    • double cream
    • light brown sugar
    • salted caramel sauce – I use Tesco Finest.
    Chocolate salted caramel tart. slice being removed, close up

    Method

    For the pastry:

    1. Sift the flour, cocoa powder, icing sugar into a bowl. Rub in the butter until it looks like fine breadcrumbs. Pastry mix at fine breadcrumb texture, in bowl.
    2. Beat the egg yolk with the cold water then pour it into a well in the middle of the flour mixture.
    3. Use a spoon to mix it together and then press together with your hands.
    4. Cover and put it in the fridge for half an hour. Ball of pastry dough in a bowl.
    5. Remove from the fridge and roll out carefully so it is larger than your tart tin. Drape over the tin and push the corners gently into place. Place your tin on a baking sheet to make it easier to handle. Pastry shell draped over round tin.
    6. Then put it back into the fridge to chill for another half an hour. Meanwhile preheat the oven to 180°C. 
    7. Fill with baking beans (I used dried pasta) on top of baking paper and bake for 10 minutes. Then remove the baking beans and baking paper and bake for a further 10 minutes for the base to become crisp.
      Leave the case to cool. Trim the edges off with a sharp knife.

    For the filling:

    1. Bring the cream and light brown sugar to a simmer in a small pan, then remove it from the heat.
    2. Place the broken up chocolate in a bowl, then pour the cream over the chocolate. After a few minutes stir the cream and chocolate together until it is smooth and a uniform colour.
    3. Pour into the pastry case and smooth the top with the back of a spoon.
    4. Place spoonfuls of the salted caramel sauce on top of the ganache and swirl it with a skewer or knife.
    5. Place in the fridge to set.

    Pin this recipe for later

    Chocolate salted caramel tart collage

    Recipe

    Chocolate salted caramel swirl tart on a white plate.

    Chocolate Salted Caramel Tart

    By Lucy Allen | BakingQueen74
    A delicious tart perfect for entertaining, with chocolate ganache, chocolate pastry and swirls of salted caramel sauce
    5 from 2 votes
    Prep Time: 1 hour hour 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 8
    Course: Baking
    Cuisine: British
    Calories: 599kcal
    Rate Save Saved! Pin Print

    Ingredients

    Chocolate pastry

    • 215 g (1¼ cups + 1 tbsp) plain flour (all-purpose flour)
    • 35 g (¼ cups + 1 tbsp) cocoa powder
    • 2 tbsp icing sugar
    • 125 g (½ cups + 1 tbsp) butter cut into cubes
    • 1 egg yolk
    • 4 tbsp cold water

    Filling

    • 200 g (1 cups + 2 tbsp) dark chocolate broken into pieces (I used chocolate with 71% cocoa solids)
    • 300 ml (1¼ cups) double cream
    • 50 g (¼ cups) light brown sugar
    • Half a jar of salted caramel sauce I used Tesco Finest Salted Caramel Sauce, which is really thick – you could replace it with dulce de leche or homemade caramel but make sure you heat it until it thickens first

    Instructions
     

    To make the pastry:

    • Sift the flour, cocoa powder, icing sugar into a bowl. Rub in the butter until it looks like fine breadcrumbs.
      215 g plain flour (all-purpose flour), 35 g cocoa powder, 2 tbsp icing sugar, 125 g butter
    • Beat the egg yolk with the cold water then pour it into a well in the middle of the flour mixture.
      1 egg yolk, 4 tbsp cold water
    • Use a spoon to mix it together and then press together with your hands.
    • Cover and put it in the fridge for half an hour.
    • Remove from the fridge and roll out carefully so it is larger than your tart tin. Drape over the tin and push the corners gently into place. Place your tin on a baking sheet to make it easier to handle.
      Pastry shell draped over round tin.
    • Then put it back into the fridge to chill for another half an hour. Meanwhile preheat the oven to 180℃ / 350℉. 
    • Fill with baking beans (I used dried pasta) on top of baking paper and bake for 10 minutes. Then remove the baking beans and baking paper and bake for a further 10 minutes for the base to become crisp. 
Leave the case to cool. Trim the edges off with a sharp knife.

    To make the filling:

    • Bring the cream and light brown sugar to a simmer in a small pan, then remove it from the heat.
      300 ml double cream, 50 g light brown sugar
    • Place the broken up chocolate in a bowl, then pour the cream over the chocolate. After a few minutes stir the cream and chocolate together until it is smooth and a uniform colour.
      200 g dark chocolate
    • Pour into the pastry case and smooth the top with the back of a spoon.
    • Place spoonfuls of the salted caramel sauce on top of the ganache and swirl it with a skewer or knife.
      Half a jar of salted caramel sauce
    • Place in the fridge to set.
    Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!

    I’m linking up with the #GreatBloggersBakeoff run by Jenny at Mummy Mishaps, week five is here.

    and Bake of the Week with Helen at Casa Costello:

    and not forgetting #recipeoftheweek with A Mummy Too

     

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      Lime and White Chocolate Tart with Lily O’Brien’s #LoveLilys
    • Tomato Puff Pastry Tart
    • Broad bean filo tart with mint leaves.
      Broad Bean and Feta Filo Tart
    • Plum Bakewell Tart – A Traditional British Bake!

    Reader Interactions

    Comments

    1. Laura@Baking in Pyjamas says

      September 14, 2014 at 2:42 pm

      Gotta love caramel and chocolate, the filling looks delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
      • bakingqueen74 says

        September 17, 2014 at 6:56 pm

        Thanks for visiting Laura, hope to link upmagain soon

        Reply
    2. Helen at Casa Costello says

      September 11, 2014 at 9:44 am

      Ooof I think I might have said ‘Oh God’ when I read this, never mind tasting it! Its not often I’m inspired to eat Tart (its a texture thing) but this is special enough! Thanks tons for joining in with #Bakeoftheweek again x

      Reply
    3. HELEN says

      September 08, 2014 at 7:47 pm

      OMG that is so bad!!! obviously very very good…..but I would eat it all!

      Reply
    4. Stuart Vettese says

      September 08, 2014 at 7:39 pm

      I could quite easily plunge my face into that tart!! It looks so inviting and delicious 🙂

      Reply
    5. Kirsty Hijacked By Twins says

      September 08, 2014 at 1:58 pm

      Wow this looks delicious! I love the ripple effect topping x

      Reply
    6. Jen says

      September 08, 2014 at 10:41 am

      Oh yum, this looks absolutely amazing! And chocolate pastry… it has it all 😀

      Reply
    7. Hayley @ Hay In A Day says

      September 07, 2014 at 6:51 am

      Wow this looks stunning! Star baker quality me thinks! 🙂

      Reply
      • bakingqueen74 says

        September 07, 2014 at 9:55 am

        Thanks Hayley! Fingers crossed 😉

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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