Sea-salted caramel tart with Javanese milk chocolate

by Paul A Young
Return to Recipe
Print

Ingredients

Store Cupboard

  • 200g of Javanese 40% milk chocolate, broken into pieces
  • 200g of light muscovado sugar
  • 1 tsp flaky sea salt
  • 150g of golden caster sugar
  • 4 egg yolks
  • 500g of plain flour
  • 50g of cacao nibs, cracked

Dairy

  • 200g of butter, softened
  • 200g of double cream
  • 350g of butter, softened

Beverages

  • 50ml of water