Salted Caramel Chocolate Tart

Video Description

This has to be one of the best desserts/puddings ever. Chocolate and salted caramel were made for each other. Wow your family and friends with this delicious dish, layers of chocolate pastry, salted caramel and chocolate ganache. Just remember to take it out of the fridge and let it come to room temperature for about an hour before enjoying so that the caramel softens. Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgrady/?hl=en Link to the English Maldon Salt Flakes ... https://amzn.to/4logLmj Salted Caramel Chocolate Tart Serves 8 Makes one 10 inch tart FOR THE CHOCOLATE DOUGH: ½ cup (1 stick) 4 oz unsalted butter, at room temperature ½ cup powdered/icing sugar ¼ cup unsweetened cocoa 1 large egg yolk 1 ¼ cups all-purpose/plain flour FOR THE CARAMEL FILLING: 2 cups sugar ½ cup water ¼ cup corn syrup ½ cup (1 stick) 4 oz unsalted butter ½ cup heavy cream 2 tablespoons creme fraiche or sour cream PInch of salt FOR THE CHOCOLATE GLAZE: 4 oz dark chocolate chips ½ cup heavy/double cream English Maldon salt (or good quality flake salt) Make the chocolate dough: In a food processor pulse the butter, flour, powdered sugar and cocoa and egg yolk until blended. Roll out the dough to about 1/2 thick and line the tart pan. Preheat the oven to 350 degrees. Line the pastry tart with parchment/greaseproof paper and fill with dried beans, rice or pie weights. Bake for about 15 minutes. Remove the parchment paper and weights, and bake until the pastry is dry and firm, another 10 to 15 minutes. Transfer to a wire rack and allow to cool. FOR THE CARAMEL FILLING: In a large pan, add the sugar, water and corn syrup and bring to a boil. Swirl the pan occasionally, until mixture is a medium amber caramel color, about 10-12 minutes. Remove from the heat. Whisk in the butter, cream, creme fraiche and salt until the butter has melted. Pour the caramel into the tart, and allow to cool. FOR THE CHOCOLATE GLAZE: In a small pan, bring the cream to a boil. Add the chocolate and whisk until melted and smooth. Pour over the tart and cool for at least one hour. Sprinkle with a little Maldon salt just before serving. www.theroyalchef.com