#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

In case you didn’t know already (aren’t you following me on Twitter?), the lovely Amanda recently created the #letsgetfoodiechallenge with the objective of challenging her fellow foodie bloggers to come up with creative ideas around a set theme.

And the first set theme couldn’t have been better picked if I had picked it myself! It was all about chocolate! Saying I was excited would be a bit of an understatement… I men, CHOCOLATE, could there be anything better?!

Cake + Whisky | Salted Caramel & Chocolate TartWith my parents visiting last week, I thought it was about time I re-visited an old favourite of ours: the chocolate tart, which I made following one of my dad’s cousines’ recipe. And I might have made it even more decadent with the addition of a layer of salted caramel sauce. I don’t really know why I did that… I suppose I felt like there wasn’t enough butter and cream inthere already! 😜

Salted caramel & chocolate tart


Pastry:

125g salted butter (soft but not melted!)
250g plain flour
100g sugar
2 egg yolks
1 pinch salt

Whisk the egg yolks and the sugar together until fluffy and white (-ish). Add in the salt and the flour and mix with your fingers until it turns into really thin crumbs. Add in the butter and work the dough until it all comes together.
Roll in a ball, cover with cling film and keep in the fridge for about 1/2h. When the pastry is cold enough, roll it out and put in a buttered and floured mould. Cover with baking paper and rice and bake at 200°C for 20 minutes. Remove the baking paper and rice and bake for a further 5-10 minutes.
Allow your pastry case to cool down before filling it.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate Tart

Salted caramel sauce:
200g sugar
50g salted butter
200g single cream

Pour the sugar and a bit of water in a pan over high heat and cook until it turns into caramel (if you undercook it, it will re-cristallised so make sure you do!), then add in the butter and mix thoughroughly with a wooden spoon. Pour in the cream and mix. Let it cool down before pouring on the pastry case.

Cake + Whisky | Salted Caramel & Chocolate Tart

Chocolate ganache:
200g baking chocolate
200g single cream
2 egg yolks
30g butter

Pour the cream in a pan and bring it to a small boil. Take it off the heat, then mix your chocolate through. Add in the butter and cream and mix thoughroughly.

Once you’ve assembled your tart, pop it in the fridge for 1h or until you’re ready to serve. Even better would be to let it rest for an entire night in the fridge, but i’ve never been that strong myself.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate TartWhat’s your favourite chocolate dessert? And most importantly, have you joined us for the #letsgetfoodiechallenge yet? 

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#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

17 thoughts on “#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

    1. … When I was still living with my parents, I once baked so many cakes in a week that my dad forgave me to bake more until we’d eaten them all… That should tell you all you need to know!

      Sandra x

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  1. I am geting heavier just looking on the photos:D but it look sooooooo yummy… I promised to myself that I will eat less sweet etc. but this makes me consider that:D

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    1. I feel you! Trying to stay healthy too, but then, being really frustrated can’t be that good for you, so might as well have cake from time to time! 😉
      Sandra x

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    1. Hi Elle! Lovely to hear you enjoyed the recipe! Millionaire’s shoortbread is also one of my faves (I mean, there’s biscuit and chocolate AND caramel, of course it is!)
      Sandra x

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    1. Thanks hun! And dangerous it definitely is, in more ways than one! (burning caramel… well, burns!)… but then my dad always told me that if there is no butter and sugar, it shouldn’t be called dessert!

      Sandrax

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