Dark chocolate and salted caramel tart


Crisp and buttery shortcrust pastry, filled with a gorgeous salty caramel filling and topped with a rich and glossy chocolate ganache.

This is my go to pastry recipe, it makes a super short shortcrust and always has a nice crisp base!



For the pastry –

  • 220g (1 1/2 cups) plain/ all purpose flour
  • 20g ground almonds
  • 40g (1/4 cup) icing sugar
  • pinch salt
  • 140g cold unsalted butter, cubed
  • 1 egg yolk
  • 1 tbsp cold water

For the caramel –

  • 400g (1 2/3 cups) dulce de leche
  • 125g (1 stick) unsalted butter
  • 100g (1/2 cup) soft brown sugar
  • 1 tsp sea salt (or to taste)

 For the ganache –

  • 150g dark chocolate, broken into small pieces
  • 150ml cream
  • Flaky sea salt 


To make the pastry –

  • Mix together the dry ingredients, then add the cubed butter and rub together with your fingertips until the mixture resembles breadcrumbs
  • Stir in the egg yolk and water until the mixture forms a ball
  • Knead dough lightly, then chill for one hour
  • Roll out the dough and line a greased tart tin with it
  • Chill for a further half hour
  • Preheat the oven to 180c/350f, line the pastry with parchment paper and fill with baking brand and bake for 15 minutes
  • Remove the beans and paper and cook for a further 15-20 minutes or until crisp and pale golden brown
  • Cool in it’s tin on a wire rack 

to make the caramel filling –

  • While the tart is cooling, melt the butter and sugar in a pan, until the sugar dissolves
  • stir in the caramel and gently bring to the boil, stirring constantly until smooth
  • pour onto the base and chill for an hour

To make the ganache – 

  • Place the chocolate pieces in a heatproof bowl
  • Heat the cream to just under the boil, pour over the chocolate and stir into the chocolate is completely melted and you have a smooth glossy ganache 
  • Poor over the chilled caramel and chill for a further hour 
  • Remove tart from tin, sprinkle with sea salt and enjoy 




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