Salted Caramel Chocolate Tart

Make on Fresco
Serves 12-20 Prep Time 1 hours   Cook Time 30 minutes   Rated: Print
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This rich and divine Salted Caramel Chocolate Tart with chocolate base is a chocoholics dream dessert. Serve it in slivers...a little goes a long way!

I am a sucker for Salted Caramel anything...in fact one of my baking gurus and friend, Marnee of Sugar and Nice fame, has the most amazing salted caramel macarons that I would climb mountains to eat. This recipe comes a close second. No mountains involved. (Phew.) This recipe is just one of the amazing yummy recipes you can find in my second big book, Keeping it Simple, which if you don’t have yet, you should really invest in...NOW...don’t wait a moment longer. Start the new year off right! Enjoy.

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Need

Do

1  

PASTRY: Place sugar into Thermomix bowl and mill 10 sec/speed 10.

2  

Add remaining ingredients and blend 6 sec/speed 6. Scrape down sides of bowl and repeat until dough forms.

3  

Tip onto floured Silpat mat and bring together with hands. Form into flat disc, wrap and refrigerate for 30 minutes.

4  

Preheat oven to 180ºC and roll pastry slightly larger than the size of tin you are using (23cm flat tin with removable base is ideal).

5  

Blind bake 15 minutes with baking paper and beans, then remove the paper & beans and bake further 5 minutes until base is crisp. Cool completely.

6  

SALTED CARAMEL: Place brown sugar, butter and vanilla bean paste into Thermomix bowl and cook 8 min/60ºC/speed 2

7  

Add cream and cook 20 min/Varoma/speed 2.

8  

Add salt and taste. Adjust salt 1 small pinch at a time until you are happy with saltiness.

9  

Pour into baked tart shell and refrigerate until set.

10  

GANACHE: Place all ingredients into Thermomix bowl and cook 4 min/60ºC/speed 1. Scrape down sides of bowl and blend 6 sec/speed 6.

11  

Pour onto Salted Caramel layer.

12  

Garnish with a few macadamias or nuts of choice.

13  

Refrigerate until set. Bring to room temperature before serving in slivers with unsweetened whipping cream.

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Believe it or not, all salts are not born equal, nor have the same level of saltiness. Sounds illogical but trust me; try going back to 'table' salt after using pink salt flakes or Fleur de Sel...you just won't be able to.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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