Salted Caramel and Dark Chocolate Tart

This tart is ridiculously rich but perfect for something indulgent on a cold winters evening.  I had noticed that a lot of other food blogs were using salted caramel and have made an attempt of my own. hope you like it! Excuse my photography skills i promise it currently looks more much delicious sitting in front of me.

For your caramel chocolate filling you will need:

300ml of double cream ( 150ml for caramel and 150ml for chocolate)

140g of golden caster sugar

85g Golden Syrup

60g Demerara sugar

50g unsalted butter

1tsp of vanilla paste

1 tsp Fleur de sel ( if you can not find this Maldon sea salt will do) 

250g Dark chocolate ( 70% coaco or more)

For your chocolate pastry you will need:

200g plain flour

50g coaco powder

100g unsalted butter

1 egg yolk

85g icing sugar

1. Place all the dry ingredients for your pastry into a bowl along with your butter cut into small cubes. Cut the butter into flour mixture until crumbly consistency and then add your egg yolk to bind the ingredients together. 

2. Work this into the mixture with a knife until all the ingredients start to form a ball of dough. Work as little as possible onto a floured surface and the wrap in cling film and chill in the fridge for 30 minutes.

3. To make your caramel weigh out your butter and cut it into small chunks and to it add your vanilla paste and set to one side.

4. Then to deep saucepan add the cream, both demerara sugar and caster sugar, golden syrup and double cream. Put on a medium heat for a few minutes and then put on a slightly higher heat and then cook until bubbling and continue to cook for 8 minutes. after a minute or two stir in your butter until the mixture is smooth. Then immediately take off the heat and set to one side. 

5. Boil your cream and then add to it your chocolate and let the chocolate melt into the cream off the heat. When the ingredients are all mixed in and glossy mix into your caramel and leave to the side.

6. Take your pastry out of the fridge and roll out to about 1-2cm thick and line your tart tin. Mine is 24cm in diameter. Blind bake for 15-20 minutes at 200°.

7.  After it has been taken out of the oven leave to cool for half an hour and then add to it your chocolate caramel mixture. Leave to set at room temperature as i have found if you leave it to chill in the fridge it looses its shine and we want it to look glossy and inviting!

There we have it! Do not underestimate this tart it is very very rich but nothing a sweet tooth can't handle.