Chocolate And Salted Caramel Tart Recipe
Lovely sweet tart with chocolate and caramel
Chocolate And Salted Caramel Tart is a decadent dessert with chocolate and caramel filling inside a healthy oat and whole wheat flour crust. No need to roll the pastry for the crust, just blitz together and bake. This has a layer of caramel made with brown sugar and topped with a layer of dark chocolate ganache.
Serve Chocolate And Salted Caramel Tart as a dessert at your next dinner party and have your guests asking for more. You can serve it after a meal of Schezwan Noodle Sandwich Recipe or American Chop Suey Recipe.
Other recipes that you can try are:
The tart can be made and stored covered in the refrigerator for 3-4 days.
Take it out of the refrigerator 20-30 minutes before serving.
For the crust:
- 1 1/4 cups Rolled Oats , not the quick cooking variety
- 3/4 cup Whole Wheat Flour
- 2 tablespoons Cocoa Powder
- 1/4 cup Honey
- 100 grams Butter (Unsalted) , for a vegan version use 1/3 cup slightly melted coconut oil For the Salted Caramel:
- 2/3 cup Brown Sugar (Demerara Sugar)
- 100 grams Butter (Salted)
- 1/4 cup Heavy whipping cream
- 1/4-1/2 teaspoon Salt For the Chocolate Ganache:
- 300 grams Dark chocolate , chopped into small pieces
- 1 cup Heavy whipping cream
- Dried rose petals , for garnish (optional)
How to make Chocolate And Salted Caramel Tart Recipe
To begin the preparation of Chocolate And Salted Caramel Tart, first preheat oven to 180C.
In a food processor/mixer, add oats, whole wheat flour and cocoa powder; pulse till the oats are coarsely ground. Add honey and butter or coconut oil and pulse again till everything is mixed together and resembles wet sand.
Press this mixture (I used my fingers) into the bottom and up the sides of a 9 inch round tart tin.
Bake in the preheated oven for 20-25 minutes.
Heat brown sugar and butter in a medium pan over medium heat, whisking constantly. Once the mixture starts to bubble, cook for a minute. Remove from the heat and slowly whisk in the cream until smooth. Add 1/4 teaspoon salt and stir to mix. Let the caramel cool, taste and add more salt if required.
Place chocolate in a heat proof bowl. Heat the cream till almost boiling and add it to the chocolate. Let sit for 2-3 minutes and then stir gently till you have a smooth ganache. If any chocolate pieces remain, place bowl in the microwave for 20-30 seconds, till all the chocolate has melted. Let the ganache cool before using.
Pour the caramel into the baked and cooled tart crust, refrigerate for 30 minutes to let the caramel set.
Then pour the chocolate ganache on top and let it set; store covered in the refrigerator.
Garnish with dried rose petals.