Triple-Layer Gourmet Dessert (Print Version)
# Ingredients:
→ For the chocolate shortcrust pastry
01 -
185g plain flour/all-purpose flour
02 -
30g cocoa powder
03 -
40g caster sugar
04 -
1/4 tsp salt
05 -
120g cold unsalted butter (cubed and frozen for 30 minutes)
06 -
60g cold milk of choice
→ For the salted caramel
07 -
200g caster sugar
08 -
60g unsalted butter
09 -
350ml double cream/heavy cream (warmed)
10 -
1 tsp vanilla bean paste/extract
11 -
1 tsp salt
→ For the chocolate ganache
12 -
250g dark chocolate (roughly chopped)
13 -
300ml double cream/heavy cream
→ To finish
14 -
Cocoa powder for dusting
15 -
Flaky sea salt
# Instructions:
01 -
Add flour, cocoa powder, salt, and sugar to a food processor or mix in a bowl. Add cold butter cubes and blitz/mix until the texture is sandy or small lumps remain. Add cold milk and pulse until cohesive. Shape into a disc, wrap in cling film, and refrigerate for at least 3 hours.
02 -
Roll chilled dough to about 3mm thickness and line a 10" tart tin. Trim excess dough, dock with a fork, and refrigerate for 30 minutes. Blind bake at 170°C (fan) or 190°C (conventional) for 20 minutes with weights, then for 15 minutes without weights. Cool completely.
03 -
Melt sugar in a saucepan over medium-low heat until amber. Add butter, cream, vanilla, and salt, whisking until smooth. Let caramel cool slightly, then pour into the tart shell. Refrigerate until set.
04 -
Heat cream gently until steaming, pour over chopped chocolate, and let sit for 1 minute. Whisk until smooth. Pour ganache over the caramel layer and spread evenly. Chill until set.
05 -
Dust with cocoa powder and sprinkle flaky sea salt before serving.
# Notes:
01 -
Indulge in the decadent layers of this Salted Caramel Chocolate Tart. A crisp and buttery chocolate shortcrust sets the stage for a velvety caramel that melts in your mouth, topped with a rich and silky chocolate ganache. Finished with a touch of sea salt, this dessert is a masterpiece of balance and flavor.
02 -
Perfect for gatherings or intimate dinners, this tart pairs beautifully with freshly whipped cream or a scoop of espresso ice cream for added sophistication.
03 -
Each slice is a symphony of textures and tastes, making it an irresistible treat for chocolate and caramel aficionados alike.
04 -
For best results, allow the tart to come to room temperature for about 20 minutes before serving to soften the caramel slightly.