Chocolate Caramel Tart

SERVES 8

 

Chocolate Pastry

300g plain flour
50g unsweetened cocoa powder
175g butter, cubed
100g icing sugar
2 egg yolks, preferably at room temperature
½ tsp vanilla extract

To make the Caramel:
300g sugar
3 tbsp golden syrup

100ml water
200g  butter
200ml cream
1 tbsp crème fraiche

To make the Ganache:
150ml cream
100g milk or dark chocolate,  chopped
½ orange zest

 

Preheat the oven to 180°C/350F/Gas Mark 4.

 

Firstly  prepare the chocolate pastry by combining the butter and sugar in a bowl and mixing until pale and  fluffy.   Add in the egg yolks and vanilla extract.  Sift in the cocoa, flour and add the icing sugar.   Transfer the dough to a 9” fluted tart tin with a removable base and press the dough onto the base and into the fluted edges of the pan.   Place in the fridge to cool for about 30 minutes.    Prick the base with a fork then place into a preheated oven for 20 minutes or cooked through.    Transfer to a wire rack and allow cool.
Meanwhile, to prepare the caramel filling pour the sugar, golden syrup and water into a pan, stir to combine and bring to the boil.  Cook until a dark brown caramel color is achieved, or if you’re using a thermometer, when the temperature reaches 160C.   Remove the pan from heat immediately and add the butter, cream, and crème fraîche;  the mixture will bubble up.  Stir well until combined and smooth.   Pour the caramel into cooled tart shell and let cool slightly; refrigerate  for 2 -3  hours until the caramel is firm.

For the chocolate ganache, pour the cream into a saucepan over a medium heat.  Place the chocolate  in a bowl, then pour the hot cream over the chocolate and stir slowly to combine until the mixture is smooth.

 

Pour ganache evenly over tart and refrigerate until set or approximately 1 hour.

 

Sprinkle tart with orange zest, and serve chilled