An elegant and sumptuous 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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