Salted Caramel and Chocolate Tart

Salted Caramel and Chocolate Tart

Salted caramel and chocolate tart is a great mouthwatering version of the classic jam tart. Unique in its kind, it combines in one intriguing slice the crunchiness of the shortbread and the creaminess of the creams inside.

The salted caramel marries beautifully with the dark chocolate, which in turn is made unique by the salt flakes on the surface. You then find a crispy shortbread to top it all off: chocolatey, definitely mouthwatering. Garnish with some fresh strawberries and enjoy heaven: my parents did!

Salted Caramel and Chocolate Tart
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Salted Caramel and Chocolate Tart

Salted Caramel and Chocolate Tart

Vittoria
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 6

Ingredients
 
 

INGREDIENTS FOR THE SHORTCRUST PASTRY

  • 160 g 00 flour
  • 30 g almond flour
  • 30 g cocoa
  • 50 g sugar
  • A pinch of salt
  • 110 g butter at room temperature
  • 1 egg

INGREDIENTS FOR THE SALTED CARAMEL

  • 300 g sugar
  • 120 ml water
  • 120 ml cream for desserts
  • 70 g butter
  • 1 tsp salt

INGREDIENTS FOR THE CHOCOLATE GANACHE

  • 1890 g 55% dark chocolate
  • 180 g fresh cream for desserts

Instructions
 

  • To make this wonderful tart you will have to start by preparing the chocolate shortcrust pastry: in a bowl combine the 00 flour, almond flour, sifted cocoa, sugar and a pinch of salt. Mix. Add the butter and mix with your hands, then add the egg. Knead until you have a smooth dough, then cover with plastic wrap and refrigerate for half an hour.
  • Once this time has passed, take the dough, place it between two sheets of baking paper and roll it out until it is about 3-4 millimeters high. Place the shortcrust pastry on a 22 cm wide cake tin lined with baking paper, prick it with the prongs of a fork and place another sheet of baking paper on top. Spread plenty of dry pulses on top.
  • Bake in a static oven for 20 min at 180°C (356°F), then remove the pulses and the sheet of baking paper. Return to the oven for 10 minutes, then leave to cool.
  • In the meantime, prepare the salted caramel: in a small saucepan pour the sugar and water and cook over high heat without stirring. When it has become marrancino, remove it from the heat and add the hot cream, stirring. Put it back on the fire for 2 minutes and then remove again. Let the butter and a teaspoon of salt melt inside. Pour the salted caramel over the shortcrust pastry and place the tart in the fridge for 4 hours, or 30 min in the freezer.
  • For the chocolate ganache you will need to heat the cream in a small saucepan and cut the chocolate into small pieces. Pour the cream over the chocolate and voila an irresistible cream will form. When the caramel has solidified, pour the chocolate over it. Sprinkle the surface with salt flakes and garnish. Place in the fridge for 2 hours, or in the freezer for 30 min.
  • Once this time has passed, all you have to do is serve and taste all its creaminess, enjoy!

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