OOZY SALTED CHOCOLATE CARAMEL TART
Serves 12
This delicious oozy salted chocolate, caramel tart has a surprising layer of crunch, and will satisfy any chocolate and salted caramel craving.
Tart shells:
Makes 1 tart of 12 cm x 35 cm or 12 small tart shells of 10 cm diameter.
Half the dough can be frozen for later use.
140g unsalted butter, softened
85g vanilla sugar
1 large egg
225g plain flour, sifted
Caramel filling:
450g glass Dulce de Leche
1 tsp. sea salt
100g butter, melted
100g golden or rice malted syrup
80g peanuts, roughly chopped
Chocolate layer:
200 g dark chocolate, finely chopped
25 ml of whipped cream
2 tsp. golden or rice malted syrup
2 tsp. sea salt
Method tart shells:
In a stand mixer, beat butter on medium speed until smooth but not whipped. With mixer on low, stream sugar into butter until well combined. Add the egg until incorporated. Add flour in 3 stages just until incorporated. Don’t overwork the dough. Turn out onto a board and work with a dough scraper until smooth. It should feel like “play dough”. Shape into 2 discs, wrap tightly in double plastic and chill until ready to shape into the tart pan.
Preheat the oven to 175ºC.
When ready to bake, remove from plastic and pat out into pan smoothing the dough with your hands. If it gets too soft place in fridge and chill until firm and then rework the dough. You may also roll chilled dough into rounds between layers of plastic wrap. Peel off bottom layer and place in tart pan shaping sides to fit snugly. Cover and chill until firm. Place a sheet of parchment inside tart shell and fill with pie weights.
Bake at 175ºC for about 15 minutes until edges are browned. Carefully remove parchment and pie weights. Return to oven and bake until just lightly browned, about 12 min. Remove from oven when done, and set aside to cool completely, before removing tart tins.
Method chocolate ganache:
Put chopped chocolate in a small bowl and place inside a medium sized bowl. Boil 500ml of water, and pour into the medium sized bowl, to melt the chocolate over a water bath. Heat cream until steamy in a small saucepan. Pour heated cream over chocolate and let stand for 1 minute then slowly stir until chocolate is melted. Do not refrigerate but set aside until ready to assemble.
Method caramel filling and assembly:
Place the Dulche de Leche in a small pot, and heat on the stove on low-medium heat to smoothen it up, mix in melted butter, syrup and sea salt. Mix till well combined and smooth. Fill tart shell 2/3 and add a layer of chopped peanuts. Cover with a layer of chocolate ganache and sprinkle with sea salt. Serve immediately.
This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce
© Manja Wachsmuth 2017. The recipe for the tart dough is kindly supplied by the fabulous Natasha MacAller – for more of her recipes; check out her books Vanilla Table and Spice Health Heroes.
