I have wanted to make a salted caramelie type tart for ages now, so after trawling the interweb I came across lots of different recipes that I decided to combine to make the ultimate tart!!!
- 300g dark chocolate (I used Lindt 70%)
- 150g butter
- sea salt flakes
For the pastry -
Mix the hazelnut meal, flour, icing sugar and butter in the food processor until it resembles fine breadcrumbs. Then add 1 yolk and 2 tbsp water and pulse, (at this stage the pastry was still very dry so I added another yolk and another 3 tbsp water and pulsed again). Take the pastry from the food processor, squash together, shape into a flat disc, wrap in cling film and place in the fridge for 30 mins.
Heat the oven to 180C/160C Fan/gas 4.
On floured surface roll the pastry then line a 23cm, loose bottomed, deep tart tin (mine was actually 24cm and I couldn’t roll the pastry so just shaped and pushed it into the tart tin).
Trim the edges and prick base with a fork, line with baking paper and fill with baking beans (I used rice).
Bake for 20 mins and then remove beans and baking paper and bake for another 10 mins until light golden.
Allow to cool.
For the salted caramel -
Tip the sugar into a heavy based pan with a few tbsp water and heat gently until the sugar dissolves. Increase the heat and cook until the sugar turns a caramel amber colour. This will take a while and the sugar will re-crystalize and then melt and begin to colour.
Reduce the heat again and add the butter, cream and golden syrup. Add the cream gradually and keep stirring over the heat. The coldness of the cream etc will make the sugar hard but with a little heat it will remelt again. Stir until the caramel thickens then add the salt.
Remove from heat and pour into the pastry.
Top with the toasted hazelnuts.
At this stage I put it into the fridge to set for about an hour or so.
For the chocolate top -
Place broken up chocolate and butter into a bowl above simmering water or into the microwave. Gradually melt and stir until all combined.
Once melted pour over the tart and return to the fridge until set.
Finish with more flakes of salt.