- FOR THE FILLING
- 200g Guittard 54% Dark chocolate,
- 50g unsalted butter, softened
- 200g double cream
- 1 tsp sea salt
- FOR THE TART CASE
- 500g plain flour
- 350g butter, softened
- 150g golden caster sugar
- 4 egg yolks
- 50ml water
- CARAMEL SAUCE
- 400g caster sugar
- 200ml double cream
- 40g butter
- TO DECORATE
- 50g of cacao nibs,
Preheat the oven to 180°C/gas mark 4
Make the caramel sauce. Add the sugar to a large sauté pan or wide saucepan. don’t stir, heat over a medium heat until the sugar has dissolved and turned golden brown – swirl the pan if necessary take off the heat and whisk in the butter and then the cream pour into a bowl to cool.
Make the pastry bases for the tarts. ( you can use shop bought)
Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined.
Gradually mix in the egg yolks and water and mix again until smooth.
Add the flour, a little at a time mixing continuously to form a firm dough.
when the flour has been incorporated, wrap the pastry ball in cling film and rest in the fridge for 1 hour.
When chilled, roll the pastry out to a 3mm thickness. line the tart tin with the pastry and blind bake in the oven until golden for approximately 25 minutes Once out of the oven,
add 2 tablespoons of caramel sauce to cover the base of the tart and sprinkle over a small pinch of sea salt flakes and Refrigerate.
Making the chocolate filling
Place the cream and chocolate into a microwave proof bowl and blitz for thirty seconds remove and stir in the chocolate repeat until all the chocolate is melted.
Pour the chocolate over the caramel sauce and top with a small pinch of sea salt and cocoa nibs. keep in the fridge and remove 20 minutes before serving.