Baked Salted Dark Chocolate and Caramel Tart
Photography by Josh Griggs.
Spoil your guests with a slice of this divine tart. It has a silky, bittersweet filling from using a 72% cocoa solids chocolate and sea salt, while the dulce de leche makes it melt-in-the-mouth scrumptious.
Serves: 10
INGREDIENTS
1 blind-baked tart case (see recipe here)
good-quality cocoa for dusting
Filling:
400 grams dulce de leche(see Cook’s note)
200 grams dark chocolate (72% cocoa solids), melted and cooled to room temperature
2 large eggs, size 7
¼ teaspoon sea salt
METHOD
Preheat the oven to 150°C regular bake.
For the Filling: Gently whisk all the ingredients together in a large bowl until just combined and smooth, then pour into the tart case. Don’t overmix or the chocolate might start to seize.
Bake for 15-20 minutes or until the filling is set when lightly pressed with your finger.
Leave the tart to cool completely in the tin before removing. Dust with cocoa and cut into wedges to serve.
NB: A 380-gram tin of caramel condensed milk can replace the dulce de leche. You will need to whisk it really well in a separate bowl, to remove any lumps before adding it to the remaining ingredients.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!