Do you remember my salted caramel recipe I posted the other day? Well that was a major success in the house and so I decided to make a new round and go for a Chocolate Salted Caramel Tart!
My classic pate sucree filled with salted caramel, a super simple chocolate ganache and fleur de seul!
Ingredients
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- 1 dose sweet tart dough «pate sucree» (click here for my recipe) ,
- 400 gr. salted caramel (click here for my recipe) ,
- 5 gr. gelatine ,
- 200 ml heavy cream ,
- 180 gr bittersweet chocolate, chopped
Instructions
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- Prepare the sweet dough tart as described here (click for recipe) ,
- When ready, let it cool down and set at room temperature. ,
- Fill a big bowl with cold water and add the gelatine sheets. ,
- Let them rest in a few minutes and the transfer them in another bowl. ,
- Add a shot of boiling water and whisk until they are completely dissolved. ,
- Add the dissolved gelatin to the salted caramel and mix well. ,
- Put the salted caramel in the prepared tart. ,
- Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, and then stir until smooth. ,
- Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
