Salted caramel tart recipe, perfect for picnics or afternoon tea. This is an easy caramel tart recipe that also includes a recipe for homemade salted caramel.
Pastry
Ingredients
230g plain flour
20g cocoa powder
50g icing sugar
125g chilled Australian butter
1 egg yolk
30ml chilled water
Method
To make the pastry, process flour, cocoa, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until just combined. Press the dough together into a ball, flatten into a disk, cover with cling wrap and refrigerate for 15 minutes
Divide dough into 10-12 even portions. Roll out each portion until 3mm thick. Line a 2cm deep 7cm fluted flan tin, with removable base, with the pastry and trim excess. Repeat with remaining pastry, re-rolling any excess pastry, if necessary. Place tins on a baking tray and chill in freezer for 30 minutes
Cover each pastry shell with baking paper and fill with pastry weights. Bake at 200°C for 10 minutes. Remove weights and paper and bake for a further 5 minutes or until cooked through and try to the touch. Cool completely
Caramel
Ingredients
395g can Australian sweetened condensed milk
60ml golden syrup
60g Australian butter
1g sea salt
Method
Combine all ingredients in a saucepan over medium-low heat. Cook, stirring for 8-10 minutes or until golden. Spoon caramel evenly over each pastry case. Cool
Chocolate Ganache
Ingredients
150g dark chocolate, chopped
100ml Australian thickened cream (35% milk fat)
5g sea salt
Method
To make the chocolate ganache, place chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Stir until melted.
Pour over the caramel. Refrigerate to set
Remove tarts from fridge 30 minutes before serving, and sprinkle with extra sea salt
Tips & Hints
If sea salt is unavailable, just add table salt to the caramel only. Pastry can be made ahead and frozen, for up to a month. Pastry tart cases can be cooked ahead of time and refrigerated overnight.
