Slice into salted chocolate caramel tart
Okay okay, so the Christmas feast was only a day ago and most of us are still nursing bulging bellies and hangovers, but we all know the entertaining season has only just begun. Be prepared for the casual holiday drop-ins and lingering visitors with this trusty tart. The assembling process is deceptively easy but the combination of flavours will have even the most difficult of house guests melting in happiness.
INGREDIENTS
Shortcrust pastry
170 g butter
250 g plain flour, sifted
3 tablespoons ginger, finely grated
salt
1 egg yolk
3 tablespoons cold water
Caramel
2 x 395 g cans sweetened condensed milk
To serve
350 g block of dark chocolate
rock salt, to taste
TO MAKE
If you’ve got kids nipping at your ankles and no time to make your own pastry, simply purchase a quality shortcrust pastry tart shell and skip straight to making the caramel.
If you’re choosing to go DIY, however, first preheat the oven to 200°C. Chop the butter and place in a food processor or blender along with the sifted flour, grated ginger and a pinch of salt. Blend until fine crumbs form. In a separate bowl, whisk the yolk and water, then add to the processor and blend until smooth. Transfer the dough to a clean, lightly floured surface and knead until about 2–3 mm thick. Place in a round tart tin and cut the edges of the dough to fit. Cover with plastic wrap and store in the fridge for a minimum of two hours. Once chilled, blind bake the pastry in the preheated oven for about 20–25 minutes or until golden, then cool on a wire rack.
To make the caramel, pour the condensed milk into a saucepan over medium-low heat. Stir continuously for about 15 minutes or until thick, then remove from the heat. Transfer to a bowl and whisk until smooth.
Next, break the block of chocolate into pieces and place in a saucepan over a very low heat. When the chocolate begins to melt, stir until liquefied, being careful not to let it burn.
To assemble the final product, grab the baked tart shell and spoon the gooey caramel on top (licking the spoon here is obligatory). Smooth the top of the caramel with a clean knife. Pour the melted chocolate over the top, smooth and pop the tart into the fridge to set.
Just before serving, sprinkle with rock salt. Slice and savour!
Image via Flour & Eggs.
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