Double Chocolate Fantasy Tart with Sexy Salty Caramel

Bonjour tout le monde ! Do you dream of chocolate ?  I don't mean little bonbons...I mean real chocolate...like a salted caramel chocolate tart encased in a chocolate crust...? Well I do, so here's today's inspiration ... Double chocolate tart with my Sexy Salty Caramel ... miam !



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In case you didn't already know, j'adore chocolate and all things sweet and savoury. This tart combines my love of chocolate with my daring side of adventure (that's the salted caramel part...pretty daring, no ?) check this out ... Sexy Salty Caramel.

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There are 3 parts to this simple recipe, the pâte sablée cacao (chocolate tart base), the Sexy Salty Caramel and the chocolate ganache. All with enough goodness to taste test along the way.

La Pâte Sablée Cacao ... you will need:

- 300g unsalted butter

- 50g cocoa powder

- 150g icing sugar

- A pinch of salt

- 1 vanilla pod contents

- 2-3 eggs (depending on their size)

- 50g almond (or hazelnut) powder

- 500g plain flour

- 10g baking powder

1. Grab a bowl and mix together flour, almond powder, cocoa powder, baking powder, and salt - set aside (no tasting just yet)

2. In a different bowl, using a mixer, combine the butter and icing sugar until light and fluffy, then add the vanilla and eggs

3. Add the dry ingredients to the wet ingredients and mix together to combine

4. [You should end up with a dough that looks similar to the picture below]. Divide the dough into 6 portions, and roll out the dough into your mini tart tins (9cm/3.5 inches with removable base) and refrigerate for 30 minutes (If you want to make one large tart, use a 9 inch tart tin and refrigerate for 30 minutes). Pre-heat your oven to 180°C

5. Take out your tarts from the fridge, poke the bottom of them with a fork and bake for about 12-15 minutes at 180°C then set aside to cool down. (If you are making one large tart, bake for about 17-20 minutes or until cooked through).

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The Sexy Salty Caramel ... you will need:

- 300g sugar

- 2 tablespoons of water

- 250ml thickened cream

- 80g salted butter

- Pinch of sel de Guérande (or salt flakes - not rock salt)

1. Put some water in your pot, swish it around and then pour it back out again (this stops the caramel from sticking to the sides)

2. Combine 300g sugar, and 2 tablespoons of water in a saucepan over a low heat

3. As the mixture comes to a boil, the sugar will slowly dissolve. Stir once or twice with a heatproof spatula to incorporate the sugar and water

4. This stage is hands-off, but make sure you keep a close eye as the mixture boils. After a few minutes, it will start to caramelize in spots. Once you see that, liberally stir again to encourage even browning. When the mixture is a light-golden colour, the process will begin to speed up rapidly. Lower the heat (this will give you more control) and cook, without stirring (you can move the pot in a circular motion to combine), until mixture is a deep golden colour

5. When you reach the deep golden colour, turn off the heat, and carefully, very carefully, stir in 250ml of heavy cream, after this is combined, add in your 80g of salted butter and a pinch of salt. Mix until smooth

6. Pour in to your tarts and put them back in the fridge for about 15 minutes to cool down and solidify a little

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The Chocolate Ganache ... you will need:

- 1 & 1/2 cups thickened cream

- 300g bittersweet chocolate chopped into small pieces (minimum 70% cocoa)

- 125g unsalted butter

1. Grab a small pot and bring the 1 & 1/2 cups of cream to the boil then remove from the heat

2. Add your 300g chocolate pieces to the cream and wait about a minute before mixing it all together

3. Get your tarts out of the fridge, and spoon the chocolate ganache over the caramel - return the back to the fridge for about 5 hours to cool down...if you can wait that long...

4. If you want to create a beautiful display on the top of your tarts, just dip a spoon in to your caramel sauce, and over baking paper, flick the spook gently to loosen the caramel sauce into fine strands [warning: the caramel is hot !!!]

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Alors, I hope you enjoyed this delicious and decadent dessert. It is truly a fantasy cake with lots of little moments of happiness....Bon appetit ! A bientôt !

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