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Chocolate Tart with Caramelicious Salted Caramel & Chocolate Ganache


Chocolate pastry from Careme Pastry




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





- 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



- 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



- 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


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


Give it 20 minutes at least

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