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Liquid Sea Salted Caramel & Chocolate Tart

Servings
12

Ingredients

  • Pastry Ingredients
  • 350g flour
  • 75g icing sugar
  • 125g salted butter cold
  • 2 eggs
  • Liquid Salted Caramel Ingredients
  • 25g salted butter diced
  • 45g glucose or corn syrup
  • 275g sugar
  • 150ml double cream
  • 1 level teaspoon unrefined rock salt
  • Ganache Ingredients
  • 400ml double cream
  • 45g honey
  • 350g Artisan dark chocolate
  • 175g salted butter diced
Instructions
Pastry Instructions
  1. Sift together the flour and icing sugar and cut the butter into chunks
  2. Place in the food processor and process adding the eggs at the end until a dough forms
  3. Roll out the pastry using quite a lot of flour and it can stick easily
  4. Chill in the fridge for about 30 minutes
  5. Preheat the oven to 180 degrees C/350 degrees F/gas mark 4
  6. Blind bake the pastry by covering it with greaseproof paper or baking parchment, filling it with dried baking beans and cooking for about 15-20 minutes
  7. Remove the beans and paper and continue to cook the pastry case for a further 10 minutes or until it takes a light golden colour
  8. Remove and leave to cool
Liquid Salted Caramel Instructions
  1. Pour the syrup into a deep saucepan and bring to the boil
  2. Add the sugar, graduallt stir and continue to cook until the sugar has started to caramelise and turned a golden brown colour
  3. At the same time in a separate saucepan, bring the cream and salt to the boil
  4. Remove the caramel from the heat and very carefully add the cream to the caramel but be extremely cautious as the mixture will rise rapidly in the saucepan and could cause serious burns
  5. Using a hand blender mix until smooth over low heat
  6. Remove from the heat, add the diced butter and stir before pouring into the cooled pastry case
Ganache Instructions
  1. Bring the cream and honey to the boil and pour over chopped chocolate
  2. Mix carefully with a spatula working from the centre outwards
  3. One the mixture has cooled a little, add the diced butter and stir gently until the butter has melted
  4. Pour the ganache on top of the caramel and leave to set in a cool place for 4-6 hours
  5. For perfectionists, decorate with a few cocoa dusted liquid salted caramel truffles and a small jug of liquid caramel