This delicious salted caramel chocolate tart is the best thing I have ever tasted- it is all I have dreamed off, my mouth is melting at the thought of it! It is super quick and easy to make, taking only around 30 minutes to cook (however to let the tart grow to the best it can be, you can allow time to leave this tart to set overnight)
This creates 1 large tart, with 15 small slices, which is perfect for a dessert at a family dinner or just if you are bored on a lazy Sunday afternoon! No matter the occasion, this delicious tart is the recipe you have been looking for for a while!
Salted chocolate tart- ingredients!
This is the required ingredients in order to create this mouth melting burst of flavour, it may look like a lot of ingredients on the list but trust me all of them go into the process of this amazing dessert!
For the base;
Two 154g/5½oz packages of chocolate cookies, such Bourbons or Oreos (a total of 28 little biscuits): Two 154g/5½oz packets of chocolate cookies, like Bourbons or Oreos (a total of 28 little biscuits)
At least 70% cocoa solids are present in 50g/1¾oz of dark chocolate.
50g/1¾oz softened unsalted butter: 50g/1¾oz softened unsalted butter ½ tsp smoked sea salt flakes (see to the tip section)
For the filling;
The minimal amount of cocoa solids in 100g/3½oz of dark chocolate is 70%.
25 grammes per ounce of maize flour:
A total of four tablespoons of full-fat milk
18 fl oz or 500 ml Cream double: 500ml/18fl oz Double cream
50g/1½oz sieved cocoa powder: 50g/1¾oz sieved cocoa powder
Two teaspoons of strong instant coffee powder or instant espresso powder: Two teaspoons of strong instant coffee powder or instant espresso powder
The amount of caster sugar is 75g/2½oz.
One teaspoon of vanilla extract or paste: One teaspoon of vanilla extract or paste
Two tablespoons of extra virgin olive oil: Two tablespoons of extra virgin olive oil
Smoked sea salt flakes, ¾ teaspoon
salted chocolate tart- method!
Step 1
Break the biscuits into pieces and place them in the food processor bowl to create the foundation. Then blend them together until you have crumbs. Repeat with the chocolate. Blitz once more after adding the butter and salt, or until the mixture begins to clump together. If you’re making it by hand, pound the biscuits in a freezer bag until they crumble, melt the butter and cut the chocolate finely, then combine everything in a big bowl with the salt using a wooden spoon or your hands covered with disposable vinyl gloves.
Step 2
To ensure that the base and sides of the tart tin are smooth and uniformly lined, press into it and use your hands or the back of a spoon to pat down on the bottom and up the edges. Place in the refrigerator to solidify for a minimum of one hour, or two hours if your refrigerator is stacked. The crust gets too crumbly, so I wouldn’t keep it for more than a day like this.
Step 3
Chop the chocolate finely for the filling. In a cup, combine the cornflour and milk, whisking until smooth. (I prefer to use cups for the liquids; in this case, you’ll need two cups of cream and the milk quantity is equal to an American quarter cup.) Pour the cream into a heavy-based saucepan that can accommodate all of the ingredients and stir them without spilling.
Step 4
Next, add the finely chopped chocolate rubble, the sieved cocoa (or just sieve it in), espresso or instant coffee powder, sugar, vanilla extract or paste, olive oil, and smoked salt. As the cream warms and the chocolate begins to melt, place it over medium to low heat and stir gently. I use a very little whisk for this because I don’t want to introduce air into the mixture; I just want to get rid of any lumpiness.
Step 5
Turn off the heat, whisk in the milk and cornflour until they are also well combined, and then return the pan to a low heat. Continue stirring the mixture with a wooden spoon until it thickens, which should happen around the 10-minute mark, but expect it to take a few more minutes. To ensure that everything melds together without the cream boiling, turn the pan off the heat occasionally while stirring. It should be sufficiently thick to cover the back of a wooden spoon when it is done, and the line should remain visible if you run your finger through it (across the spoon’s back).
Step 6
Pour into a batter jug or wide measuring jug until it reaches around the 600ml/1 pint level. Put the jug in the refrigerator for fifteen minutes after running a piece of greaseproof paper or baking parchment under the cold tap, wringing it out, and placing the wet, crumpled piece directly on top of the chocolate mixture. The temperature will be just right for the combination to seep into the foundation without melting it, but it will still be warm.
Step 7
Pour and scrape the mixture into the flan pan lined with biscuits, then refrigerate overnight. The foundation will begin to soften if you leave it for more than 24 hours. Before serving, remove from the refrigerator for 10 minutes, but unmold right immediately. After the ring portion of the flan pan has fallen off, place it on top of a big container or jar and move the revealing tart to a dish or board. Don’t remove the tin base.
Step 8
Serve with crème fraîche; the sharpness is just appropriate. Slice modestly; this is rich and sweet, and guests will always want more. The edges will crumble a little and the base will soften, but leftovers can keep for 4 to 5 days in the refrigerator.
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