baking · vegetarian
Burnt caramel chocolate tart
Chocolate shortbread crust with a layer of dark, slightly bitter caramel under silky chocolate ganache.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Pulse crust ingredients, press into a 23 cm tart pan, freeze 15 minutes and bake at 180°C (350°F) for 20 minutes; cool.
-
2
Cook sugar and water without stirring until very dark amber and just smoking.
-
3
Off heat, whisk in cream (it will sputter), then butter and salt; pour into the crust and chill 30 minutes.
-
4
Heat cream, pour over chopped chocolate, rest 2 minutes and stir smooth; pour over the caramel.
-
5
Chill until set, 2 hours; sprinkle with flaky salt.
