Sea-salted caramel tart with Javanese milk chocolate
by
Paul A Young's salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart would round off a dinner party wonderfully, or make a sublime romantic dessert.
Ingredients
For the filling
- 200g of Javanese 40% milk chocolate , broken into pieces
- 200g of butter , softened
- 200g of light muscovado sugar
- 200g of double cream
- 1 tsp flaky sea salt
For the crust
To decorate
- 50g of cacao nibs, cracked
Equipment
- 20cm loose-bottomed tart tin
Method
1
Preheat the oven to 180°C/gas mark 4
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
- 200g of Javanese 40% milk chocolate , broken into pieces
7
For a little decoration and extra texture, sprinkle over some cocoa nibs to serve
- 50g of cacao nibs, cracked
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Sea-salted caramel tart with Javanese milk chocolate
