Chocolate Salted Caramel Tart Recipe

Step 1: To begin making the Chocolate salted Caramel Tart first, make the tart base

Step 2: Whisk the flour and sugar in a mixing bowl or a food processor

Step 3: Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs

Step 4: Whisk and add the egg

Step 5: Stir in the water and mix till it forms coarse doughWorking quickly bring together to form a ball

Step 6: Wrap in a cling film and refrigerate for at least 1 hour

Step 7: Preheat the oven to 190 deg C

Step 8: Grease 2 -7 inch tart pans

Step 9: Cut the dough into 2 parts

Step 10: Roll out one dough ball on a lightly floured working surface

Step 11: You can roll it out between 2 parchment sheets

Step 12: Measure the size of the tart pan and roll out the dough accordingly

Step 13: Place the rolled out dough into the tart pan and press

Step 14: Prick with fork all over the base and place it in the refrigerator for 15 minutes

Step 15: Repeat with the other dough ball and other pan

Step 16: Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans)

Step 17: Bake in the oven for about 10 minutes

Step 18: Take out the beans and paper and return to the oven to dry out the base

Step 19: Bake for 4-5 minutes more or till the edges turn golden

Step 20: Cool as it is on a wire rack

Step 21: After 15 minutes take out the pastry from the pan

Step 22: The next step is to make the caramel syrup

Step 23: Add the sugar and water in a heavy saucepan

Step 24: Cook on low flame till the sugar dissolves

Step 25: Increase the heat to medium and let the mixture boil

Step 26: Do not stir

Step 27: Once the mixture turns a dark caramel colour take it off the heat

Step 28: Working quickly add the butter and the cream

Step 29: The mixture will bubble vigorously

Step 30: Return it to heat and cook for 1-2 minutes more

Step 31: Cool and keep aside till neededTo make the Ganache, place the chopped chocolate in a heat rpoog bowl

Step 32: Warm the cream till you can see bubble appear on the edge

Step 33: Pour the cream over the chocolate

Step 34: Wait for a minute and mix

Step 35: Mix till all the chocolate mixes with the cream

Step 36: Keep aside till required

Step 37: To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells

Step 38: Refrigerate for 2-3 hours

Step 39: Pour the ganache over the caramel and refrigerate for another hour

Step 40: Sprinkle some sea salt over the tart and serve