Tarte chocolat caramel

Dark chocolate and salted caramel tart

A cocoa pastry shell with a layer of soft salted caramel under a glossy dark chocolate ganache, finished with flaky sea salt.

Method

1
Beat the butter, icing sugar and salt until smooth, then the egg. Add the flour and cocoa and mix just until it comes together. Wrap and chill for 2 hours.
2
Roll to 3 mm, line a 23 cm tart ring and chill for 30 minutes. Heat the oven to 170°C (150°C fan).
3
Bake with paper and baking beans for 20 minutes, then 8 minutes without, until the base looks dry. Cool completely.

4
Melt the sugar in a heavy pan to a deep amber caramel. Off the heat, whisk in the warm cream, then the butter and salt.
5
Cool for 10 minutes, pour into the shell to make a thin layer and chill for 30 minutes until set.

6
Bring the cream to a simmer and pour over the chocolate and honey. Leave for 1 minute, then stir from the centre outwards until glossy.
7
When it cools to about 40°C, stir in the butter. Pour over the caramel and tilt to level.
8
Chill for at least 2 hours. Take out 20 minutes before serving and finish with a few flakes of salt and cocoa nibs.

Cut with a knife dipped in hot water and wiped dry between slices for clean edges.
A spoon of crème fraîche or a scoop of vanilla ice cream balances the richness.

Tarts · Intermediate

A crisp almond pastry shell filled with a lemon cream that is emulsified with butter, so it sets glossy and smooth rather than eggy.

7 hr, with chilling · Serves 8 to 10

Tarts · Intermediate

Vanilla-poached pears fanned over a rich frangipane in a crisp pastry shell, finished with an apricot glaze. A Parisian bistro favourite.

4 hr, with chilling · Serves 8 to 10

Cakes · Easy

The crustless San Sebastián cheesecake, baked hot and fast so the outside caramelises nearly black while the centre stays soft and creamy.

6 hr, with cooling · Serves 10 to 12