Salted Caramel Chocolate Tart (Printable Version)

A rich tart with cocoa crust, salted caramel, and glossy chocolate ganache topped with flaky sea salt.

# Ingredients Required:

→ Pastry

01 - 185 g plain flour
02 - 30 g cocoa powder
03 - 40 g caster sugar
04 - 1/4 tsp salt
05 - 120 g cold unsalted butter, cubed and frozen for 30 minutes
06 - 60 g cold milk of choice

→ Caramel

07 - 200 g caster sugar
08 - 60 g unsalted butter
09 - 350 ml warmed double cream
10 - 1 tsp vanilla bean paste or extract
11 - 1 tsp salt

→ Chocolate Ganache

12 - 250 g dark chocolate, roughly chopped
13 - 300 ml double cream

→ Finishing

14 - Cocoa powder for dusting
15 - Flaky sea salt

# Guide to Cooking:

01 - Add plain flour, cocoa powder, salt, and caster sugar to a food processor or bowl, mixing until evenly combined.
02 - Add the frozen butter cubes and pulse briefly or use a pastry blender until the mixture resembles sandy crumbs with small butter lumps.
03 - Pulse or mix in the cold milk just until the dough begins to come together, taking care not to overwork.
04 - Turn dough onto a floured surface, shape into a disc, wrap tightly, and refrigerate for at least 3 hours.
05 - Flour counter and dough, roll out evenly to roughly 3 mm thickness, sizing it about 5 cm larger than a 25 cm tart tin.
06 - Transfer dough onto rolling pin, unroll over tart tin, press gently into edges, and trim excess with a sharp knife.
07 - Brush off excess flour, prick pastry base with a fork, cover, and chill for 30-60 minutes.
08 - Preheat oven to 170°C fan / 190°C conventional. Place tart tin on baking tray, line with baking paper and baking beans, and bake for 20 minutes.
09 - Remove baking paper and beans; bake an additional 15 minutes or until pastry is lightly firm and fully cooked.
10 - Allow tart shell to cool in tin for 15 minutes, transfer to wire rack to cool completely, then return to tin for filling.
11 - Melt caster sugar over medium-low heat without metal utensils until deep amber. Immediately whisk in butter, warmed double cream, vanilla paste, and salt until smooth.
12 - If caramel seizes, cover and whisk every 2 minutes over low heat until smooth; optionally use a thermometer to reach 113°C for precision.
13 - Cool caramel slightly until pourable, spread evenly over tart shell, cool to room temperature, then refrigerate 2-3 hours to set.
14 - Heat cream until steaming but not boiling, pour over chopped chocolate, let sit 1 minute, then whisk until fully smooth.
15 - Pour ganache over chilled caramel, tilt tart to spread evenly, then refrigerate until completely set.
16 - Just before serving, dust tart with cocoa powder and sprinkle flaky sea salt for an elegant finish.

# Extra Suggestions:

01 - Use a silicon spatula and avoid metal utensils when melting sugar to prevent crystallization.

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