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You are here: Croan Cottage Blog » Recipes » Blog article: Chocolate & Salted Caramel Tart

Chocolate & Salted Caramel Tart

Ingredients

  • Sweet shortcrust pastry shell, baked blind

For the Caramel Sauce:

  • 150g caster sugar
  • 125ml double cream
  • 10g butter
  • Pinch of sea salt

For the Chocolate Ganache:

  • 240ml double cream
  • 200g dark chocolate

Method

  1. In a heavy based pan, melt the sugar until dark amber in colour.
  2. Stir in the butter, cream and sea salt and, when cool, spread over the pastry case.
  3. Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.

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