Salted Caramel & Chocolate Tarts

It’s the start of Winter!
I am a Summer Girl. The beach, the waves, the glorious sun. All gone.
Now it’s going to be gloomy, wet, sloppy rain.

But that doesn’t stop me from baking, oh no. Nor does it stop me from enjoying a good cuppa.
Kettle Town’s New Paradise is the way to go. Vibrant and fruity, the flavours of hisbiscus, rosehip, orange and caramel bring out the rich flavours of the chocolate and caramel.
Caramel and Caramel: what can go wrong?

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For the Pastry:

1 1/4 cup of plain flour, sifted
1/2 cup of chilled unsalted butter, diced
2 tbsp granulated sugar
1 egg yolk


1 cup granulated sugar
1/2 cup water
1 1/2 cups 35% cream, divided
1 1/4 tsp pink salt, divided
170g of 70% dark chocolate, finely chopped
2 tsp unsalted butter, diced

1. Preheat oven to 180 degrees Celsius (350 F)
2. Combine flour with 2 tbsp sugar in ¬†medium bowl. Add 1/2 cup of butter and process until it resembles bread crumbs. ( I didn’t have a food processor available so I just rubbed the flour with the butter. Works equally as well! ) Stir in egg yolk and combine until the mixtures comes together.
3. Transfer dough to tart pan and press dough from middle of pan to edges. Alternatively, you can roll the dough out to whatever size pan you are using and carefully place it over the pan and press it in. Prick pastry with a fork, line with baking paper and add rice or baking weights.
4. Bake for 20 min, then remove parchment and weights and continue baking until lightly browned, about 10 min. Set aside to cool slightly, 10 min.

For the Caramel:

5. Combine 1 cup sugar and water in a small saucepan and bring to a boil over high. Continue boiling just until it turns a light amber, 5 to 10 min. Stir in 1/2 cup cream and 3/4 tsp salt until smooth. Pour into warm pastry and refrigerate until caramel is firm, about 20 min.

For the chocolate:

6. Place chocolate in a medium bowl. Pour remaining 1 cup cream into a small saucepan and set over medium. Bring just to a boil. Pour over chocolate and stir until chocolate is smooth and glossy. Stir in 2 tsp butter and 1/4 tsp salt until glossy. Let cool to room temperature, 10 min. 7. Scrape chocolate over caramel and refrigerate until firm, about 2 hours.

8.Optional : sprinkle with remaining 1/4 tsp salt.

My lust of salted caramel and chocolate will never leave.

Processed with VSCOcam with c1 preset



Til next time! Enjoy the sunshine while you can. xx


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