Salted Caramel Chocolate Tart Recipe

Add the egg yolks, mix until combined, and then add the flour and salt. Just mix until you get that crumbly texture.

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.

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.

Bake at 170 C for approx 20-25min or until nicely golden.

Let it cool down slightly before adding the caramel and chilling for an hour.

Now add the room temperature cream to a simmering caramel.

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.

Set aside to cool down to room temperature.

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!