This salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up would round off a dinner party wonderfully, or make a sublime romantic dessert.
FOR THE FILLING
200g of Javanese 40% milk chocolate, broken into pieces
200g of butter, softened
200g of light muscovado sugar
200g of double cream
1 tsp flaky sea salt
FOR THE CRUST
350g of butter, softened
150g of golden caster sugar
4 egg yolks
50ml of water
500g of plain flour
50g of cacao nibs, cracked
Preheat the oven to 180°C/gas mark 4
Start by making the pastry bases for the tarts. Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined. Gradually mix in the egg yolks and water and mix again until smooth
A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up.
Once chilled, roll the pastry out to a 3mm thickness. Carefully line the tart tin with the pastry and blind bake in the oven until golden for approximately 25 minutes
Now make the filling. Add the butter and sugar to a large saucepan and place over a medium heat. Simmer for 2 minutes before adding the salt and cream
Bring to the boil and simmer for 5 minutes, then remove from the heat and whisk in the chocolate until melted. Pour this mixture into the tart case and leave in the fridge to set
For a little decoration and extra texture, sprinkle over some cocoa nibs to serve.