Salted Caramel Chocolate Tart

Name: Thermomix recipe: Salted Caramel Chocolate Tart
Prep time: 1 h
Cook time: 30 min
Ingredients: 65 Grams raw sugar; 150 Grams butter cubed; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; 35 Grams cocoa powder; 280 Grams plain flour; 2 egg yolks; 15 Grams iced water; 200 Grams brown sugar; 100 Grams unsalted butter; 1 Teaspoon vanilla bean paste; 100 Grams cream; 1 Teaspoon pink salt flakes plus some more if needed; 200 Grams chocolate dark, in pieces; 120 Grams cream; 1 Teaspoon vanilla bean paste; Few chopped nuts of choice

Make on Fresco

Serves 12-20 Prep Time 1 hours Cook Time 30 minutes Rated: Print

Videos

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

Chocolate Pastry
65 Grams raw sugar
150 Grams butter cubed BUY
1 Teaspoon vanilla bean paste BUY
Pinches pink salt flakes BUY
35 Grams cocoa powder BUY
280 Grams plain flour
2 egg yolks
15 Grams iced water
Salted Caramel
200 Grams brown sugar
100 Grams unsalted butter BUY
1 Teaspoon vanilla bean paste BUY
100 Grams cream
1 Teaspoon pink salt flakes plus some more if needed BUY
Ganache
200 Grams chocolate dark, in pieces BUY
120 Grams cream
1 Teaspoon vanilla bean paste BUY
Garnish
Few chopped nuts of choice

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.

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!