An elegant and supmtuous salted caramel tart with a rich chocolate ganache topping, perfect for a show-stopping dessert. As a helpful tip, buy ready-rolled pastry or cooked pastry shell to save yourself time.
Preheat the oven to gas 4, 180°C, fan 160°C.
In a large bowl, rub together the flour and butter with your fingertips until it resembles breadcrumbs (or use a food processor). Stir in the sugar. Add in the egg and work the mixture with a fork, bringing it together to form a soft dough.
Turn out onto a lightly-floured work surface and shape into a disc. Wrap in cling film. Chill for 1 hour.
On a lightly-floured surface, roll out the chilled dough until 5mm (1/4in) thick. Carefully transfer to a 20cm (8in) tart tin. Press the dough into the tin, trim the edges and patch up any holes with excess dough. Chill for 30 mins.
Line the tart shell with foil and fill with blind baking weights or dried beans. Bake for 20 minutes, remove the weights and foil, bake for a further five minutes until dry. Leave to cool completely.
For the caramel, in a heavy-bottom saucepan put 120ml (4fl oz) water, the sugar and golden syrup. Simmer over a medium heat for 10-15 minutes, or until the mixture is a deep brown caramel. Do not stir the mixture as it will result in sugar crystals forming. Take off the heat and add in the butter, cream and a good pinch of salt, if you like. It will splutter and stiffen, so take care. Put back onto a low heat and stir gently until the mixture is smooth. Pour into the shell and leave until completely cool and set.
For the chocolate layer, in a saucepan bring the cream to a boil. Remove from the heat and gradually swirl in the chocolate until melted and fully combined. Drizzle the melted chocolate, back and forth, over the chilled caramel base to form a zigzag pattern. Leave to cool completely, then chill in fridge. One hour before serving take the tart out of the fridge. Sprinkle with a little sea salt just before serving.
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