I wasn’t going to post this recipe as it goes against everything that I believe in in the kitchen. I love baking everything from scratch and I am that girl that will turn her nose at the pre mixed boxes of cakes and desserts.
Yet here I am now.
What you must understand was that it would have been impossible for me to bake and shoot everything for my final portfolio. I was photographing at least 3-5 images per week – each image takes 2-3 hours to complete. When you’ve got a photoshoot to do, shortcuts had to be made and so here we are.
This salted caramel tart was still delicious and tasty. The only fiddly bit is the pastry and pastry is one of the things I really don’t like making. It’s not hard but there’s a lot of waiting involved. I used the chocolate shortcrust pastry from Donna Hay because I wanted the brown colour in the tarts. When I ate it by itself it was pretty underwhelming and didn’t taste like much. Despite this when you add the store brought caramel and top it with melted chocolate and sea salt flakes it made a tasty treat.
Maybe this can be an easy Christmas recipe for you all?
Salted Chocolate Caramel Tart
Adapted from Donna Hay
Makes 5 individual tarts
1½ cups (225g) plain flour
125g unsalted butter, chilled and cubed
½ cup (80g) icing sugar
3 egg yolks
1 tablespoon iced water
1 can (380g) Nestle Caramel Top and Fill
250g good quality dark chocolate, chopped
sea salt flakes, for sprinkling
- Place cocoa powder, plain flour, icing sugar in a mixing bowl.
- Add the chilled butter. Rub in the butter with your fingertips until the mixture looks like coarse breadcrumbs.
- Add the egg yolks and mix in.
- Sprinkle ½ tbsp iced water over mixture. Use a round bladed knife and with a cutting motion mix until combined. Test a bit of the mixture between your fingertips, if it holds easily then the pastry is done. If it doesn’t, add remaining ½ tbsp iced water and combine. Pastry should be soft but not sticky.
- Turn pastry onto a lightly floured surface and bring it together until it forms a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hr.
- Roll pastry between 2 sheets of non-stick baking paper to 4mm thick.
- Line 5 lightly greased round loose bottomed tin (mine are about 10cm in diameter) with the pastry. Trim the edges and prick base with fork.
- Refrigerate for 30 mins.
- Preheat oven to 160°C (fan-forced).
- Line pastry case with aluminium foil, fill with baking weights or uncooked rice.
- Place tins on baking tray (this makes it easier to take in and out of oven). Bake for 15 mins.
- Remove aluminium foil and weights and bake for a further 10 mins or until pastry is just cooked.
- Allow to cool completely in tins before removing.
- When ready to serve, pour the Nestle Caramel into a bowl and whisk until smooth. Add this to the tarts.
- Place chocolates in a microwave safe bowl. Melt chocolate in microwave in 15 second intervals. Remember to stir in each interval.
- Pour chocolate into tarts and sprinkle with sea salt flakes.
- I will try using store brought frozen pastry next time to save time. I don’t think it will make too much of a difference but I’ll let you guys know in the future :)