Chocolate salted caramel tart

I’m still working through some old episodes of Masterchef Australia which I Sky+ last year.  Hubby walked into the living room when I was watching a personal Masterclass episode with pastry chef Vincent Gadan.   The chef made a trio of tarts – one of them being chocolate salted caramel which Hubby took a liking to.  We shopped for the ingredients earlier today and I set myself the task of making the tart which is to capture my Hubby’s heart!

The recipe can be found here.  I’ve also copied the recipe below from the website in case the link doesn’t work.


Sweet dough
  • 90g unsalted butter
  • 50g caster sugar
  • 1 pinch salt
  • 1vanilla bean, seeds scrapped and bean discarded
  • 1 egg
  • 20g almond meal
  • 160g plain flour
Salted caramel
  • 115g caster sugar
  • 45g glucose
  • 100g pouring cream
  • 7.5g salt
  • 20g butter
  • 1-2 tablespoons roasted and unsalted peanuts
Chocolate ganache
  • 80g pure cream
  • 50g dark chocolate, chopped
  • 25g milk chocolate, chopped
  • 14g butter
  • Peanut nougatine, to decorate


Sweet Dough
  • Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.
  • Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.
  • Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.
  • Bake at 160°C for approximately 20-25 minutes or until golden.
Chocolate Salted Caramel Tart and Caramelised Peanuts
  • Place sugar and glucose in a saucepan over a medium heat and cook, agitating mixture until sugar is dissolved. Simmer until sugars become a light brown caramel.
  • Deglaze with cream, add salt and remove from heat. Allow to cool slightly and whisk in butter until smooth and glossy
  • Half fill tartlet cases with salted caramel and top with 1-2 teaspoons peanuts. Chill to set.
  • For ganache, pour cream into a saucepan and almost bring to the boil. Add chocolate and stir until smooth. Add butter and mix until well combined. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set.
  • Decorate with pieces of peanut nougatine.

The caramel was absolutely divine.   I could have scrapped the whole recipe and be content with licking the caramel out of the pot.  Yum.


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