Sea-salted caramel tart with Javanese milk chocolate

PT1H10M

Share recipe

Ingredients

Metric

Imperial

For the filling

For the crust

  • 350g of butter, softened
  • 150g of golden caster sugar
  • 4 egg yolks
  • 50ml of water
  • 500g of plain flour

To decorate

  • 50g of cacao nibs, cracked
1
Preheat the oven to 180°C/gas mark 4
2
Start by making the pastry bases for the tarts. Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined. Gradually mix in the egg yolks and water and mix again until smooth
  • 350g of butter, softened
  • 150g of golden caster sugar
  • 4 egg yolks
  • 50ml of water
3
A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up
  • 500g of plain flour
4
Once chilled, roll the pastry out to a 3mm thickness. Carefully line the tart tin with the pastry and blind bake in the oven until golden for approximately 25 minutes
5
Now make the filling. Add the butter and sugar to a large saucepan and place over a medium heat. Simmer for 2 minutes before adding the salt and cream
  • 200g of butter, softened
  • 200g of light muscovado sugar
  • 200g of double cream
  • 1 tsp flaky sea salt
6
Bring to the boil and simmer for 5 minutes, then remove from the heat and whisk in the chocolate until melted. Pour this mixture into the tart case and leave in the fridge to set
7
For a little decoration and extra texture, sprinkle over some cocoa nibs to serve
  • 50g of cacao nibs, cracked
Share recipe