Chocolate & Salted Caramel Tart

Updated: Nov 16, 2019

Chocolate Sable

200g All Pupose Flour

50g Cocoa Powder

200g Butter

100g Sugar

2 Egg Yolks

5g Salt

1. Cream butter, salt and sugar, add one egg yolk at a time until well mixed.

2. Sift cocoa powder and flour together, add 1/3 to the butter and sugar, then the rest of the dry ingridients 1/3 at a time.

3. Allow the dough to rest before rolling out.

4. Roll out dough to 3 mm thick, gently place into tart ring weighted down with baking beans and blind bake 10-15 minutes. I left the video below for a reference on the blind baking process :)

Chocolate Ganache

100g Milk

100g Cream

2g salt

1 Egg

150g Milk Chocolate

150g 53% Dark Chocolate

1. Heat milk and cream. Pour a little at a time into the egg to temper it. Pour everything back into the pot and cook out the egg and cream to 84 Celcius.

2. Pour the hot cream/egg over the chocolate and whisk together.

Salted Caramel

250g Sugar

270g Cream

50g Butter


1. Make a dry caramel with the sugar - take it to a dark amber colour - do not stir!

2. Boil Cream and butter, whisk 1/3 into the caramel, then add the rest.

3. Cool completely before putting it into the tart shell.

Assembly -

1. Spread the cooled caramel on the bottom of the tart shell, about 1 cm thick.

2. Pour the chocolate ganache on top of the caramel and put the tart into the fridge

3. Sprinkle a little bit of maldon salt or flaked sea salt on top of the tart and dust with cocoa powder.

4. Garnish as you please :)

72 views2 comments

Recent Posts

See All

©2019 by Milk & Honey. Banff, AB. This Site uses affiliate links.