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desserts-baking

Salted Caramel Chocolate Tart

The perfect end to any special meal!

50 8
Salted Caramel Chocolate Tart | DonalSkehan.com, The perfect end to any special meal!

desserts-baking

Salted Caramel Chocolate Tart

The perfect end to any special meal!

Sunday, February 8, 2015

For the pastry:

150g plain flour, plus extra for dusting

75g cold butter, diced and chilled

25g caster sugar

1 large egg, beaten

For the caramel sauce:

150g caster sugar

125ml double cream

10g butter

pinch of sea salt

For the chocolate ganache filling:

240ml double cream

200g dark chocolate (70% cocoa solids), finely chopped

75g caster sugar

pinch of sea salt

Large mixing bowl

Sieve

20cm diameter, 4cm deep fluted tart tin with a removable base

Rolling pin

Baking beans/ dried pulses

Wire rack

Heave based saucepan

Heat proof bowl

Small saucepan

50 mins + resting/setting time
Serves 8

Nothing says I love you like chocolate and this rich dark chocolate ganache tart makes a wonderful after-dinner Valentine’s Day treat but is perfect all year round too! I finish mine off with a dusting of gold powder but for an extra decadent finish you could add a dusting of cocoa powder or some chocolate curls.

To make the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles rough breadcrumbs. Stir through the sugar and a little beaten egg until the mix comes together to form a ball. Press it into a flat oval, cover with cling film and place in the fridge to rest for 30 minutes.
Preheat the oven to 180°C/350°/ Gas Mark 4. Dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, don’t panic, just patch it together.
Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans. Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the foil and beans and cook for a further 6–8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool on a wire rack.
To make the caramel sauce, add the sugar to a heavy based saucepan and let it melt down on a medium heat, swirling (never stirring) until it begins to change colour. Once the sugar has melted and turned an amber colour, pour in the cream and add the butter. It will sizzle and sputter but keep stirring and it will come together. Allow to cool.
Spread the cooled caramel sauce into the base of the pastry case then prepare the ganache filling by placing the rest of the ingredients in a heatproof bowl over a pan of simmering water. Mix until smooth and then pour on top of the caramel, sprinkle some sea salt on the top then allow to set at room temperature for 1 hour before serving.
50 mins + resting/setting time
Serves 8

Ingredients

For the pastry:

150g plain flour, plus extra for dusting

75g cold butter, diced and chilled

25g caster sugar

1 large egg, beaten

For the caramel sauce:

150g caster sugar

125ml double cream

10g butter

pinch of sea salt

For the chocolate ganache filling:

240ml double cream

200g dark chocolate (70% cocoa solids), finely chopped

75g caster sugar

pinch of sea salt

You'll Need

Large mixing bowl

Sieve

20cm diameter, 4cm deep fluted tart tin with a removable base

Rolling pin

Baking beans/ dried pulses

Wire rack

Heave based saucepan

Heat proof bowl

Small saucepan

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  • Gigi

    The perfect Valentine’s day dessert. Please include chocolate ganache and assembly instructions.

  • Anna

    Hi I was going to make this but then saw that the last part of the recipe is missing?

    • T’is all updated an accounted for! Sorry about that! :)

  • Anna

    Please finish the recipe!!

  • Anna

    I’m sorry but I really need the end of the recipe! It looks delicious and I really want to make it!

  • Michael Dimaline

    Looks awesome! Also, in case you wanted to edit this aha, ‘could ass a dusting’. I’ll make this on my next day off!

  • Anny

    That recipe is incomplete , I mean ok in the video you explained everything but on your recipe you end with the caramel sauce , and no information about the chocolate sauce and the ensemble at the end and how long to let cool before we can eat it!

    • It’s all in the video but recipe is updated now too! Thanks for letting me know! :)

  • Viktoriya Yatsina

    Hi! Thank you for a wonderful recipe! I’ll bake the tart in the coming days. I’m sure it’s very tasty:)
    Happy to have found your blog:)

  • Sandra Smith

    Could you make this with milk chocolate too? Not a huge fan of dark chocolate!

    • You can but it might be a bit sweet. You could give it a go if you’re not a fan of dark chocolate!

  • Rebekah

    Hi Donal, lovely recipe!! I would realy like to give this a go! Could you tell me what diameter tart tin you used..? As I think mine is a bit too big for this recipe..

  • Hi Donal,

    This recipe makes my mouth water.I want to try this for valentines day but I have a question for you.
    The caramel sauce in this recipe uses caster sugar with 10g butter while the other salted caramel recipe uses brown sugar with 10 times more butter.. My question is, what does butter do to the caramel sauce? I love your recipes and your passion for food btw :)

    Love from Dubai

  • Joris Schröder

    Hi Donal,

    what could I use as a substitute for double cream? Since you can’t get it where I’m from.

    Cheers

    • It should work fine with single cream. :)

    • barefoot gardener

      I use heavy cream if you have that. When it says single cream I use light cream (US equivalents I believe.)

  • Great to hear!

  • Absolutely!

  • barefoot gardener

    Made this for Valentines Day and it was fantastic! Not only did I get another date, it got me another 25 years with my sweetie!

  • Sze Yuen Ong

    You could use uncooked rice or even dried beans in place of the baking beads for this. :)

  • Great to hear! :)

  • My Tran

    Looks great! Just a question as to the caramel sauce… was the heat still on when you poured the cream in?

    • You can have on low or turn if off completely. Either will work just fine. :)

      • My Tran

        Thanks for the reply. Can’t wait to try it out now

  • Valerio Bettini

    Hello! When the salt is to be added to the caramel?

    • You can add it in while it’s still in the saucepan. or just sprinkle on top. :)

  • Anonymous

    This looks so, so good <3

    I was wondering if the tart could last at room temperature without refrigeration?

    Thanks for sharing!

    • Would be ok for a day or so. Wouldn’t keep it out much longer than that. :)

      • Anonymous

        Aha. Thanks so much again! :) You’re a lifesaver.

  • Simone Nordlie

    I’m kind of late to the party, but I made this for my husband. And it’s a new favorite. He said that no other dessert, cake or tart could compete with this.
    But is there some way to make the base gluten free? My mom and sister have celiac disease, and I would love to make it for them.

    • You could try it with gluten free flour. It might be a bit crumbly but worth a try!

  • Helen

    Why do the sides of my pastry always collapse when I cook it?

    • Could be a few things…Oven temperature, not resting chilling the dough long enough, overworking the dough etc. A lot of the time it is just down to temperature though. Put it in on a high heat and keep an eye. Turn it down if it’s getting coloured too quickly. Should do the trick!

  • Lauren

    Made little individual ones instead of a massive one for Christmas got to say they look so yummy :)

  • uglyqueen17

    i made it , thank you chef
    Lolwa from State of Kuwait

  • Joel

    It would be perfect if you would add nutritional/Supplement Facts to your recipes!

    • It’s not my area of expertise but is something I would like to do down the road. I’d have to get a nutritionist involved. :)

  • Yep if you change the tin the time will vary – hard for me to say how long exactly without seeing the tin but just keep an eye on it. Taking it out of the tin would probably be fine but it would be better to let it set in the tin just incase the pastry is on the fragile side. Would be a shame to go to all the trouble and for them to fall apart on you !

  • It’s tricky to say how it would turn out but I have heard chia seeds bloomed in water being used as a replacement for eggs- but couldn’t guarantee it in this recipe.