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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.