Tenina.com's Salted Caramel Chocolate Tart



  1. PASTRY: Place sugar into TM 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 TM 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 TM 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.

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