Salted caramel and chocolate ganache tart
For the salted Caramel
235 ml Double cream
1 tsp Vanilla extract
88ml Water
1 cup caster sugar
Ingredients
For the pastry
250g chilled butter
180g caster sugar
1/2 teaspoon vanilla extract
500g flour
2 eggs beaten
For the chocolate ganache
1 cup cream
70g Butter
320g Chocolate (I used dairy milk)
Processes
For the pastry
Cream the butter, sugar and vanilla together in a stand mixer using the paddle attachment until light and fluffy.
Sift in the flour and salt into the bowl and continue to mix until the mix is at a crumbly consistency.
While the mixer is still going begin to add your egg 1/4 at a time until fully mixed in.
Turn the mix out onto the counter and bring together into the shape of a square.
Wrap in cling film and leave in the fridge for 1 hour before use.
For the salted Caramel
Add the water and sugar to a saucepan and mix to combine.
Measure out the cream into a jug and mix in the vanilla.
Place the sauce pan on the hob and heat. DO NOT MIX the mixture while it’s heating.
The sugar and water will become very hot so be careful. Continue to heat it till it reaches an amber brown color.
remove from the heat and while mixing add the cream in a slow steady stream till it’s all combined.
Once its all mixed in and you have a smooth caramel add one tablespoon of good quality salt.
For the chocolate ganache
Place a glass bowl over a pot of steaming water.
Add the butter and cream to the bowl, once the butter is melting add in your chocolate and mix till smooth.
Assembling the tart
Line a loose bottom greased tart tin with your pastry and blind bake at 180 celsius for 15-18 minutes.
When the tart shell is done and cool add a layer of your salted caramel to the bottom of the pastry and place in the fridge for 20 minutes.
When the caramel is set remove from the fridge and fill the remainder of the tart with chocolate ganache. return to the fridge for another hour till the ganache is set.
Thats it your tart is ready to be eaten!!