Salted Caramel and Chocolate Tart

For those of us who give up chocolate for Lent – this is the ultimate chocolate Easter treat!    I adore salted caramel and chocolate, and the combination doesn’t fail to delight.  The salt offsets the sweetness of both flavours, and this tart is one I found several years ago in a magazine.  It is VERY rich and smooth, like the best sort of lover… First you have a decadent chocolate pastry, then caramel, then the chocolate top. Dive in!

Salted Caramel and Chocolate Tart 

Salted Caramel and Chocolate Tart

Pastry:

8oz/220g plain flour

4oz/110g butter

2 tbsp cocoa powder

2 tbsp caster sugar

1 egg yolk

1 tbsp water

Caramel:

9oz/250g granulated sugar

3.5floz/100ml water

3.5floz/100ml single cream

4oz/110g melted butter

½ tsp sea salt flakes

Chocolate:

4oz/110g dark chocolate

3oz/75g butter

1 egg, 2 yolks

3 tbsp caster sugar

Make the pastry – blend dry ingredients, add water/egg.  Chill for 20 minutes.  Line a 9” loose bottom flan case.  Chill again.  Bake blind.  

Make the caramel by bringing the water and sugar to the boil and keeping going until it smells of caramel and turns brown.  Remove from the heat and add the cream, butter and salt, stirring.  Leave to cool. 

Pour the caramel into the baked, cooled case.   Put the oven to 180 deg C.  Melt the chocolate and butter together, stir.  Whisk the eggs and sugar until light, well risen and fluffy.  Stir in the chocolate mix, spoon it over the caramel.   Sprinkle with salt flakes and bake for 12 minutes.   Serve hot or cool.