Sea-Salted Caramel and Chocolate Tart Recipe

Sea-salted caramel tart with Javanese milk chocolate

Dessert
easy
4
1 hour 10 minutes, plus chilling time

PT1H10M

Paul A Young's salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart would round off a dinner party wonderfully, or make a sublime romantic dessert.

Discover more:

Share recipe

Related recipes

Salted caramel tart with banana and passion fruit sorbet

Colin McGurran

Chilled chocolate fondant with salted butter caramel sauce

Simon Hulstone

Salted caramel tart with praline macaroons, praline cream and ginger and vanilla ice cream

Salted caramel tart with praline macarons, praline cream and ginger and vanilla ice cream

Phil Howard

Salted caramel chocolate tarts

Helen Jessup

Salted caramel and peanut truffles

David Everitt-Matthias

Ingredients

print recipe

shopping List

Metric

Imperial

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

To decorate

50g of cacao nibs, cracked

print recipe

shopping List

20cm loose-bottomed tart tin

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

350g of butter, softened
150g of golden caster sugar
4 egg yolks
50ml of water

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

500g of plain flour

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

200g of butter, softened
200g of light muscovado sugar
200g of double cream
1 tsp flaky sea salt

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

200g of Javanese 40% milk chocolate, broken into pieces

For a little decoration and extra texture, sprinkle over some cocoa nibs to serve

50g of cacao nibs, cracked

Discover more:

Share recipe

Paul A Young

Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.