Sunday, 27 January 2013

Chocolate and salted caramel tart

Yesterday I went on a 'Cooking with Chocolate, day at the Edinburgh new town cookery school. It was a fantastic day and I would recommend their Saturday workshops to everyone.

During the day we made sirloin steak with a port and chocolate sauce, chicken mole (chicken in a chilli and chocolate sauce), marbled chocolate cheesecake, brownies and a chocolate and salted caramel tart.

The chicken mole was delicious and it will certainly be made again in my house. The cheesecake and tart were also amazing. Today I will share the tart recipe with you and the cheesecake will make an appearance soon.

Chocolate and salted caramel tart

makes 3-4 individual tarts

For the pastry 

115g plain flour
1 tbsp caster sugar
1 tbsp cocoa powder
50g butter, cubed
1 egg yolk
1 tbsp cold water
1/2 tsp vanilla extract

For the caramel

125g sugar
1/4 tsp cream of tartar
60g butter, cubed
50ml double cream
sea salt to taste

For the chocolate layer

1 tbsp sugar
1 small egg
50g plain chocolate
35g butter, cubed

To make the pastry, put the flour, sugar and cocoa in a processor, add the butter and whiz until the mixture resembles breadcrumbs. Add the egg yolk, water and vanilla and whiz until the dough almost comes together, Tip into a bowl and bring together with your hands. Shape into 3-4 discs, wrap into clingfilm and chill for 30 minutes. 

Meanwhile make the caramel. Dissolve the sugar and and cream of tartar with 21/2 tbsp of water in a saucepan. Do not let it boil until the sugar is dissolved. Once the sugar s fully dissolved bring to the boil and add in the butter. Keep boiling until the mixture is a golden toffee colour. Be patient this whole process can take up to 20 minutes. Remove from the heat and stir in  1/2 the cream, once the bubble subside add the remaining cream. Add a good pinch of sea salt and leave to cool. 

Lightly flour a work surface and roll out the pastry discs fairly thinly and line your tart cases. Chill for 30 minutes. Put the oven on to preheat at 200C/180C FAN. 

Prick the base of the pastry case with a fork and line with baking parchment and baking beans. Bake for 12 minutes, removing the baking parchment and beans for the last couple of minutes. Set aside to cool. 

Turn the oven down to 170C/150C FAN. 

To make the chocolate layer gently melt the butter and chocolate together. Beat the egg and sugar together until thick and pale custard coloured. Pour the chocolate mixture over the egg mixture and bat together until smooth and glossy.

Spread the caramel over the base of the tartlets (if the caramel is too hard it can be warmed VERY gently) and spoon the chocolate layer over the top. Bake for 12 minutes until set then leave to cool in the tin.

Once cool remove from the tin and devour!

These are very richly and simply delicious. The individual tarts we made on the day were in my eyes very big. One easily served the two of us. A little ice cream on the side was a good accompaniment to cut through the sticky caramel.


  1. Hi Fiona,

    This recipe looks amazing! I'm going to try it this weekend as a birthday cake-tart. Would the qualities listed above for 3/4 individual tarts be enough for one larger tart (regular approx 9 inch tin)?



  2. Hi, diameter wise I would be happy to say yes. If your tart tin seems deep I would perhaps advise increasing the quantities of the pastry and caramel by an extra half.

    Also I would not cut this tart until you plan to serve it. The caramel slowly loses its fight with gravity and it will slowly but surely begin to ooze out!

    Good luck, and enjoy!