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Quick Salted Caramel & Chocolate Tart Recipe | Great British Food Magazine

Quick Salted Caramel & Chocolate Tart

A wonderfully indulgent treat for autumn, this delicious caramel and chocolate tart is also super quick to make!

  • Preparation:20 minutes, plus chilling time
  • Servings:8 people
  • Category:
  • Cook Time:10 minutes
  • Course:
  • Occasion:
  • 150g golden caster sugar
  • 150ml whipping cream
  • 20g unsalted butter
  • ¼ tsp flaky sea salt
  • Ready made sweet pastry case
  • For the topping:

  • 150ml whipping cream
  • 150g 70% dark chocolate, finely chopped
  • Cocoa powder for dusting
  • Place the sugar in a heavy-based pan with 50ml water and heat, stirring occasionally, until the sugar has dissolved then heat gently to a rich, golden caramel colour.
  • Pour the cream into another saucepan and warm gently with the butter.
  • Remove the cream and butter from the heat and pour into the caramel. It will hiss and spit. Once calm and smooth, tip into a metal bowl, add the salt and leave until cool but not cold. Take 2 tbsp of the caramel and place in a piping bag to use later. Pour the rest into the pastry case and chill until set.
  • For the topping, heat the cream gently until just reaching a simmer and pour over the chocolate, then leave for a few minutes before stirring until the chocolate is smooth and has melted.
  • Pour onto the caramel and leave to cool and set in the fridge. Drizzle with reserved caramel and serve dusted with cocoa.
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