I am not particularly fond of caramel. Usually whenever I have to bake something I always go for something super chocolaty and spongy, but this time one of my ex-roommates came to visit me and asked me to bake something with caramel. My first thought was OMG what am I going to bake? That’s when i decided to go and take a look at Donal Skehan’s blog. He is an Irish food blogger, youtuber and cook book writer. I don’t know if you have ever seen his videos, if you haven’t you definetly should because he is incredible. Not only he is an amazing baker, he is also funny and makes every single recipe easy and delicious to make.
While I was browsing through his blog, I found the perfect recipe that would have combined my eternal love for chocolate with my friend’s craving for caramel which is the Dark chocolate and salted caramel tart. I don’t know who was the first person that put together chocolate and caramel but that person must be a genious. The bitterness of the dark chocolate perfectly balances the sweetness of the caramel and the two go amazingly together. This tart is going to win everyone’s hearts so definetly give it a go and let me know.
For the pastry:
To make the pastry, rub the flour and butter together in a bowl with your fingertips until it forms breadcrumbs. Stir through the sugar and a little beaten egg until the mix comes together to form a ball. Press it into a flat oval, cover with cling film and place in the fridge to rest for 30 minutes. Preheat the oven to 180°C. Dust a work surface with flour and roll out the pastry. Line a 20 cm tin with the pastry and press it into the sides before trimming the edges. Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans. Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the foil and beans and cook for a further 6–8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool on a wire rack.
For the chocolate ganache filling:
Place the dark chocolate, double cream and sugar in a heatproof bowl over a pan of simmering water. Mix until smooth and add a pinch of salt.
For the caramel sauce
To make the caramel sauce, add the sugar to a heavy based saucepan and let it melt down on a medium heat, swirling (never stirring) until it begins to change colour. Once the sugar has melted and turned an amber colour, pour in the cream and add the butter. It will sizzle and sputter but keep stirring and it will come together. Allow to cool. Spread the cooled caramel sauce into the base of the pastry case then pour on top of the caramel, sprinkle some sea salt on the top then allow to set at room temperature for 1 hour before serving.