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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!