For the Pastry

  • 3 egg yolks 3 egg yolks
  • 115g unsalted butter cold 115g unsalted butter cold
  • 1/2tsp vanilla paste 1/2tsp vanilla paste
  • 80g icing sugar 80g icing sugar
  • 210g all purpose flour 210g all purpose flour
  • Pinch of salt Pinch of salt

For the Chocolate Ganache

  • 600ml double cream 600ml double cream
  • 300g good quality 72% dark chocolate 300g good quality 72% dark chocolate

For the Lyle's Golden Syrup Salted Caramel

  • 90g light brown sugar 90g light brown sugar
  • 60g unsalted butter 60g unsalted butter
  • 120g Lyle's Golden Syrup 120g Lyle's Golden Syrup
  • 70ml double cream, at room temperature 70ml double cream, at room temperature
  • 2 pinches of salt (salt flakes preferably) 2 pinches of salt (salt flakes preferably)

INSTRUCTIONS

How to make this Salted Caramel Chocolate Tart

To make the Pastry

 

  1. Mix the cold butter with sifted icing sugar and vanilla until smooth. 
  2. Add the egg yolks, mix until combined, and then add the flour and salt. Just mix until you get that crumbly texture.
  3. Roll the pastry directly between two sheets of baking paper. Simply flour the bottom sheet and top of that dough and roll it out until it’s even and approx 4-5mm thin.
  4. Transfer to the fridge for 20-30min. Then, add directly to your tart dish, cutting down the edges, use a fork to prick the bottom part of your tart to prevent puffing in the oven. Transfer to a fridge again for 30min.
  5. Bake at 170 C for approx 20-25min or until nicely golden.
  6. Let it cool down slightly before adding the caramel and chilling for an hour. 
To make the Lyle's Golden Syrup Caramel
  1. Add the butter, brown sugar and Lyle's Golden Syrup and cook over medium heat until melted and nicely golden.
  2. Now add the room temperature cream to a simmering caramel.
  3. Whisk over low heat continuously for about 5-6 minutes. When the caramel is simmering, add in the cream and keep the cream on low heat, bubbling away whilst whisking continuously for 4-5 minutes. You want to reduce the caramel and thicken it.
  4. Set aside to cool down to room temperature.
To make the Chocolate Ganache
  1. Simply heat the double cream until hot and then add the chopped dark chocolate to it.
  2. Mix with a whisk or ideally with a hand blender to make it extra smooth and glossy avoiding adding too much air to the ganache. Cover with cling film and set aside until ready to pour over the caramel.

To assemble your tart, pour the cooled Lyle's Golden Syrup Caramel into the pastry case, which has cooled down. 

Then, follow with the chilled chocolate ganache layer. Chill the tart in the fridge for a few hours before serving with a pinch of sea salt flakes!