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Cooking
Chocolate Tart with Salted Caramel
· 8 servings
Make the cocoa crumb
In a bowl, mix the dry ingredients together. Add the cold cubed butter and rub it in with your fingers, or use a stand mixer with the paddle attachment, until you get a crumbly texture. Work quickly so the butter doesn't start to melt.
Bring the dough together and chill
Add the egg to the crumb mixture and work it in briefly, just until the dough comes together into a ball. Don't overwork it! Wrap in plastic and let it rest in the fridge for at least 2 hours, or overnight.
Prepare the white ganache base
Pour the warm cream (100g heated to 85°C) over the white chocolate and stir with a spatula until smooth. Pour in the cold cream (150g). Blend with an immersion blender, then leave in the fridge overnight to cool completely.
Line the perforated tart ring
Roll out the dough to a thickness of 3mm. Transfer it onto a perforated baking mat and cut out the base. Roll out the trimmings and cut strips, then press them firmly against the sides of the ring and onto the base pastry. Allow a 1 cm overlap where the pieces join.
Chill in the freezer
Trim off the excess dough with a knife, cutting from the inside outward, to get perfectly sharp, clean edges. Place the lined tart shell in the freezer for 30 minutes – this helps the sides hold their shape during baking. Preheat the oven to 170°C, top and bottom heat.
Bake the shell
Line the frozen tart shell with baking paper and fill with dried beans as a weight. Bake at 170°C for 15 minutes. Then carefully remove the paper and beans and bake for another 10–15 minutes, so the pastry is fully baked through in the middle too.
Unmould the shell
Let the baked shell rest in the ring for 15 minutes. Then remove the ring – if it's stuck, tap it gently with a knife and carefully push up from underneath on the base. Let it cool completely on a wire rack so the shell stays nice and crisp.
Make the chocolate ganache
Heat the cream to just below boiling and pour it over the chocolate. After a minute, stir with a spatula from the centre outward in circular motions until you get a smooth, glossy emulsion. For a perfectly smooth, bubble-free texture, blend briefly with an immersion blender, keeping the head at the bottom of the bowl.
Fill the tart shell
Once the ganache has cooled to 35–40°C, stir in the butter and salt. Pour the filling into the cooled tart shell. Leave at room temperature for an hour so the surface settles, then refrigerate for 4–6 hours (ideally overnight) to set firmly.
Caramel mascarpone cream
Put all the ingredients into a bowl (they must be cold!). Whip on medium speed until the cream is firm and holds soft peaks. The salted caramel gives the cream stability for piping, plus a lovely pale beige colour.
Hazelnut chocolate cream
Start by whipping the cold ingredients slowly, to let the hazelnut butter blend in properly. Then increase the speed and whip until the cream thickens.
Final decoration and serving
Whip the cold white ganache until firm. Pipe all three creams onto the set tart using piping bags. Decorate with sugar pearls and cocoa nibs. Let the tart sit for 20 minutes before serving, so the chocolate flavour can fully develop.