Chocolate Tart with Caramelicious Salted Caramel & Chocolate Ganache

Ingredients:

Chocolate pastry from Careme Pastry

 

OR

 

Chocolate Short Pastry

  • 210g butter, unsalted

  • 120g caster sugar

  • 30g egg

  • 270g biscuit flour

  • 30g cocoa powder

  • Vanilla to taste

 

Caramel : Half of a 280g jar of Caramelicious Salted Butter  

 

Chocolate Ganache

  • 200g dark chocolate, chopped

  • 50g butter, unsalted

  • 120ml milk

Methods:

 

STEP 1

 

- Preheat oven to 180°c

- Place the dough in between 2 sheets of baking paper

- Start rolling it out from the centre out to get 3mm thick of pastry

- When its ready place pastry sheet on top of your tart tin, make sure everything sits nicely

- Use the back of a knife to smoothen out the edges over

- Poke a couple of holes in the centre with a fork and let it rest in the fridge again for 30minutes

 

STEP 2

- Place a sheet of baking paper on the pastry and fill it up with pie weights 

- Bake in the oven for 15 minutes

- Once done remove the weights and cook again for another 8-10 minutes

- Let it cool

- Grab your salted butter caramel jar and spread all over the tart (As the tart is still pretty warm it will heat up the caramel at the same time)

- Chill in the fridge until it sets, maybe 15-30 minutes depending

 

STEP3 

- Place chocolate and butter on a bain-marie until it melts

- Slowly add some milk in and mixing it thoroughly every time

- Take the tart out and pour all the chocolate onto it

STEP 4

- Place back in the fridge until you’re ready to eat it.

 

Give it 20 minutes at least