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Salted caramel tart recipe

176 ratings

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. See method

Serves 12
1 hr 30 mins to prepare and 30 mins to cook
514 calories / serving
Vegetarian

Ingredients

For the pastry

190g plain flour, plus extra for dusting
125g chilled unsalted butter, cubed
50g (2oz) caster sugar
1 egg

For the caramel layer

375g caster sugar
100g (3 1/2oz) golden syrup
100g unsalted butter
150ml double cream
pinch of sea salt

For the chocolate layer

100ml (3 1/2fl oz) double cream
150g (5oz) dark chocolate, chopped into small pieces
pinch of sea salt, for the top

Each serving contains

Energy
2150kj
514kcal 26%
Fat
30g 42%
Saturates
18g 89%
Sugars
50g 55%
Salt
0.3g 6%

of the reference intake
Carbohydrate 62.4g Protein 3g Fibre 1g

Method

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.

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Turn out onto a lightly-floured work surface and shape into a disc. Wrap in clingfilm. Chill for 1 hr.
On a lightly-floured surface, roll out the chilled dough until 5mm thick. Carefully transfer to a 20cm tart tin. Press the dough into the tin, trim the edges and patch up any holes with excess dough. Chill for 30 mins.

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Line the tart shell with foil and fill with blind baking weights or dried beans. Bake for 20 mins, remove the weights and foil, bake for a further 5 mins until dry. Leave to cool completely.

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For the caramel, in a heavy-bottom saucepan put 120ml water, the sugar and golden syrup. Simmer over a medium heat for 10-15 mins, 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.