Baked Salted Dark Chocolate and Caramel Tart
Photography Josh Griggs.
Spoil your guests with a slice of this divine tart. It has a silky, bittersweet filling from using a 72% cocoa solids chocolate and sea salt, while the dulce de leche makes it melt-in-the-mouth scrumptious.
Serves: 10
INGREDIENTS
1 blind-baked tart case (see recipe here)
good-quality cocoa for dusting
Filling:
400 grams dulce de leche(see Cook’s note)
200 grams dark chocolate (72% cocoa solids), melted and cooled to room temperature
2 large eggs, size 7
¼ teaspoon sea salt
METHOD
Preheat the oven to 150°C regular bake.
For the Filling: Gently whisk all the ingredients together in a large bowl until just combined and smooth, then pour into the tart case. Don’t overmix or the chocolate might start to seize.
Bake for 15-20 minutes or until the filling is set when lightly pressed with your finger.
Leave the tart to cool completely in the tin before removing. Dust with cocoa and cut into wedges to serve.
NB: A 380-gram tin of caramel condensed milk can replace the dulce de leche. You will need to whisk it really well in a separate bowl, to remove any lumps before adding it to the remaining ingredients.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.