It’s been one of those weeks.
One where nothing seemed to go right: my trains were delayed, projects at work went awry, and life generally happened. And when I need to de-stress, there’s nothing quite like an intense baking project to get my head stuck into.
So that’s part of the reason I chose this chocolate tart. It requires a bit of time and attention, although each of its four parts are easy on their own.
But the real reason I chose this chocolate tart? It’s a chocolate tart. With homemade caramel. I mean, there’s no better stress relief than that, is there?
Sea Salted Caramel and Chocolate Tart
YOU’RE GONNA NEED: an 8 inch tart tin (a pie tin will also do)
1 cup flour
1/4 cup cocoa powder
1 tbsp sugar
1/3 cup cold butter
4-6 tbsps cold water
1 can sweetened condensed milk
2/3 cup butter
8 tbsps brown sugar
1/2 tsp coarse sea salt
1 cup heavy cream
12 oz (340g) good quality milk chocolate, chopped
1. Preheat oven to 350F (180C).
2. Prepare your crust: in a medium bowl, mix together the dry ingredients. Using a fork, cut the cold butter into the dry ingredients. Add the water one tablespoon at a time until just moistened and able to form into a ball. Press the dough into the tart tin and up the sides. Bake for 15 minutes or until slightly browned and firm. Set aside and allow to cool.
3. Prepare your caramel: heat the brown sugar, butter and salt in a medium saucepan until butter melts. Add the sweetened condensed milk and bring to a rapid boil. Continue to boil until thickened, which should take about 1-2 minutes. Pour over the prepared crust and allow to cool and set.
4. Prepare your ganache: in a medium saucepan, bring the cream to just boiling. Remove from heat and add the chopped chocolate, but do not stir. Let stand for about 5 minutes, then stir through until smooth. Pour over cooled caramel and spread evenly. Sprinkle with 1/4 teaspoon sea salt if desired, then allow to cool and set slightly.