On TV Tonight

  • 20:20 - Lorraine's Fast, Fresh & Easy Food - Simple Classics
  • 21:00 - Lorraine's Fast, Fresh & Easy Food - Baking It
  • 21:30 - Lorraine's Fast, Fresh & Easy Food - Posh Nosh

This recipe is classed as intermediate

Rating 3.37 / 5 (238 votes)

Prep time:
40 min, plus chilling and cooling
Cook time:
1 hr 5 min
Serves:
8-10

Rachel Allen treats her dinner party guests to a sticky caramel tart drenched in dark chocolate and wrapped in a buttery pastry

Method

1. For the sweet shortcrust pastry: place the flour, butter and icing sugar into a food processor and whiz briefly until the butter is in small lumps. Add half the beaten egg and continue to whiz for another few seconds or until the mixture looks as though it may come together when pressed. You might need to add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour and icing sugar until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Reserve any leftover egg to use later.

2. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or place in a plastic bag and chill in the fridge for at least 30 minutes.

3. When you are ready to roll out the pastry, butter a 23cm deep loose-bottomed tart tin and remove the pastry from the fridge, placing it between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm. Make sure to keep it in a round shape as well as large enough to line both the base and the sides of the tin.

4. Remove the top layer of cling film, slide your hand, palm upwards, under the bottom layer of cling film, then flip the pastry over (so that the cling film is now on top) and carefully lower it into the tart tin. Press the pastry into the edges of the tin (with the cling film still attached) and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, prick the base all over with a fork and chill the pastry in the fridge for another 30 minutes or the freezer for 10 minutes.

5. Meanwhile, preheat the oven to 180C/fan 160C/gas 4. Remove the pastry from the fridge and line with foil, greaseproof paper or baking parchment, leaving plenty to come over the sides. Fill with baking beans or dried pulses (all of which can be reused repeatedly), then place in the oven and bake blind for 15–20 minutes or until the pastry feels dry in the base. Remove from the oven, take out the baking beans and foil/paper, brush the base of the pastry with any leftover beaten egg, then cook in the oven for another 3 minutes or until lightly golden. Remove from the oven and set aside.

7. For the caramel: put the sugar and 75ml water into a heavy-based saucepan over a low heat and stir until the sugar dissolves. Add the butter, stirring to melt, increase the heat to medium and allow to bubble away, stirring occasionally, for about 15 minutes or until the mixture is a light toffee colour. Mix in the cream and sea salt and boil for another 2–3 minutes until slightly thickened. Allow to cool.

8. For the chocolate layer: whisk the sugar, eggs and egg yolks until thickened and creamy in colour. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water (the bowl should not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy.

9. Spread the caramel over the cooled pastry base and spoon over the chocolate mixture, spreading it evenly. Bake for about 20 minutes or until it is almost set but still a bit wobbly. Allow to cool in the tin for 40–45 minutes before removing from the tin and serving in slices.


Can't get enough salted caramel? Take a look at our salted caramel recipes



Ingredients

For the sweet shortcrust pastry

  • 200 g plain flour
  • 100 g chilled butter, cubed, plus extra for greasing
  • 1 tbsp icing sugar
  • 1/2 - 1 lightly beaten eggs

For the caramel

  • 225 g caster sugar
  • 100 g chilled butter, cubed, plus extra for greasing
  • 100 ml double cream, or regular cream
  • 1 heaped tsp sea salt, flakes

For the chocolate layer

  • 100 g caster sugar
  • 2 eggs
  • 2 egg yolks
  • 250 g dark chocolate
  • 150 g butter, cubed

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Love this recipe but had to cook it a lot longer than stated. Delicious though!

ChantalS2289 ChantalS2289  Posted 11 Jun 2014 10:25 PM
 

I made this for a friends birthday, and although very rich it went down a treat! Even a couple of friends who aren't really cake people loved it! And it was an easy to follow recipe!

SimonQ71374 SimonQ71374  Posted 27 Mar 2013 7:46 AM
 


JaneF54426 JaneF54426  Posted 11 Nov 2012 7:49 PM
 

GrunbergM78111 GrunbergM78111 Posted 22 Dec 2011 10:15 PM
 

Hello again Salsa! If you've got a fan oven, bake it at 320; if you don't, go for 350. As for the salt, either will do...and yes, you do need a heaped tsp.

Charlotte - Good Food Charlotte - Good Food Posted 21 Dec 2011 9:59 AM
 

Another question for you charlotte!
180 degrees celsius converts to 350 degrees Fahrenheit
160 degrees Celsius converts to 320 degrees Fahrenheit
Which of these should I Bake at?
Thanks in advance!
salsa

salsaS28163 salsaS28163 Posted 21 Dec 2011 8:39 AM
 

Thanks Chalotte!
Also, should I substitute Table salt or ground rock salt for sea salt flakes? And do i really need one heaped tsp of it?
Thanks in advance!!
Salsa

salsaS28163 salsaS28163 Posted 20 Dec 2011 4:01 PM
 

Hi SalsaS, you keep the oven on at 180C/fan 160C/gas 4 for the whole cooking time.

Charlotte - Good Food Charlotte - Good Food Posted 16 Dec 2011 11:55 AM
 

and what temp should the tart be baked at after it's been assembled? Pls help

salsaS28163 salsaS28163 Posted 15 Dec 2011 7:14 AM
 

hi, my pastry stuck to the pie dish.also the caramel & chocolate didnt stay in separate layers..amny idea why?

salsaS28163 salsaS28163 Posted 14 Dec 2011 6:31 PM
 

The caramel is awesome. it smell like daim :D. I did not use whipping cream though since I didn't have any. So i just use full fat sour cream. yummylicious.

JaniceT30935 JaniceT30935 Posted 08 Oct 2011 2:22 AM
 

If I could give 6 stars then I would! This is probably the best dessert I've ever made...please make it!!

sem777 sem777 Posted 13 Feb 2011 3:34 PM
 

made this after seeing on tv and now i'm on the second tart in 3 days cause we just can't get enough of it. my advise is make it and you'll be hooked like us..... thankyou rachel for this receipe......... :0)

anetP97610 anetP97610 Posted 11 Feb 2011 12:09 PM