Salted caramel chocolate tart
RECIPE
Serves 8
This recipe has been adapted from the legendary chocolatier, Paul A. Young’s version. Thank you to Paul and his publisher Kyle Books for letting me include this in my newsletter. Please also watch the recipe video on YouTube (see the link above).
INGREDIENTS
For the pastry:
175g unsalted butter, softened
75g golden caster sugar
2 medium egg yolks
25ml water
250g plain flour, sieved
For the filling:
200g unsalted butter, softened
200g light muscovado sugar
200g double cream
1 tsp salt
200g milk chocolate containing 38% or above cocoa solids, broken into pieces
To decorate:
50g cracked cacao nibs
Edible flowers
METHOD
To make the pastry either by hand or using a stand mixer, cream the butter and golden caster sugar into a smooth paste.
Whisk the egg yolks and cold water together, and pour slowly into the mixture until combined.
Gradually spoon in the sieved plain flour and combine until just forming a ball. Don’t overwork the dough!
Wrap the dough in cling film and rest for an hour in the fridge.
Pre-heat an oven to 180C/160C fan/gas 4.
Roll the chilled pastry to a 3mm thickness between two baking sheets dusted with plain flour.
Line a 23 cm/9in loose-bottomed tart tin with the pastry and trim any excess from the top using a rolling pin. Prick the base with a fork.
Crumple up a baking sheet then place this on the tart base, and fill it with baking beans.
Blind-bake in the oven for about 25 minutes or until golden.
For the filling, add butter and light muscovado to a saucepan over a medium heat. Simmer for two minutes
Add the salt and double cream bringing to a boil. Simmer for five minutes.
Take the pan off the heat and whisk in the chocolate until melted.
Pour the mixture into the tart case and place in the fridge to set.
Decorate with cacao nibs when ready to serve. Cut into slices using a hot knife.
TIPS
Use good quality salt. I used Droitwich salt. See their website at www.droitwichsalt.com
I decorated the tart with edible flowers (signet marigolds) from Artisan Leaves.
If you like a more intense chocolate taste, substitute 100g of the milk chocolate with dark containing 70% cocoa solids.
Thuy Hoang
MasterChef UK Quarter Finalist 2023
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