Caramel chocolate almond tart
| Serves: | 6 |
| Cooking Time: | 18-25 minutes (2-3 hours chilling) |
| Prep Time: | 20-25 minutes (1 hour chilling/ resting time) |
Ingredients
- 80 g Dark chocolate
- 1 cup double cream Ayrshire yoghurt
- 1/2 cup double cream Ayrshire yoghurt
- 2 tbsp sea salt flakes
- 110 g Cold unsalted Ayrshire butter, cut into small cubes
- 75 g Unsalted Ayrshire butter
- 500 ml water
- 250 g white sugar
- 1-2 Tbsp Ice water
- 1 Free range egg, lightly beaten with a little milk
- A few drops vanilla extract
- salt
- 2 tsp white sugar
- 50 g cocoa powder, for dusting
- 75 g ground almonds
- 350 g cake flour, sifted
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Cooking Instructions
Preheat the oven to 180 °C.
To make the pastry
- Combine the flour with the ground almonds, cocoa powder, sugar and salt. Add the butter into the flour mixture with a fork, until crumbs are formed.
- Add the egg and vanilla extract and mix to form dough. Add the water and mix into the dough. Wrap in plastic wrap, knead to form a round disc and refrigerate for 30 minutes.
- On a floured surface, roll the chilled dough to form a circle 2 cm larger than a 23 cm tart pan. Place the dough on the greased tart pan, remove the edges with a knife and refrigerate for 30 minutes.
- Prick the pastry dough with a fork, cover with baking paper and fill with dry beans or rice and blind bake for 15 minutes.
- Remove the beans/rice and baking paper and return to the oven for 10 – 15 minutes.
- Once cool, remove the pastry from the tart pan.
To make the caramel
- Add the sugar and water to a clean, large pot and swirl the pot to mix the sugar and water.
- Bring the mixture to a fast simmer on a hot stove. Do not stir as this causes crystallisation. Cook for 8 – 10 minutes, not stirring, until the mixture is a golden colour and remove from the heat. The mixture will darken to a golden brown.
- Carefully add cream, a little at a time, stirring continuously. The mixture will bubble. Place the mixture back on the stove to cook for 1 – 2 minutes, stirring with a wooden spoon until smooth.
- Remove from the heat and stir in the butter a little at a time. Stir in the salt and leave to cool.
- Pour the caramel over the pastry and refrigerate for 1 – 2 hours.
To make the ganache
- Heat the cream in a small pan. Remove from the heat when the cream begins to boil at the edges.
- Pour the cream over the chocolate; allow sitting for 1 minute, and then stirring until smooth. Leave to cool.
- Pour the chocolate ganache over the caramel, spread it evenly and refrigerate the tart for another 2 – 3 hours.
To serve, sprinkle the caramel chocolate tart with sea salt flakes.
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