Salted Caramel Chocolate Tart Topped With Sea Salt
You’ve got flaky chocolate crust, dreamy caramel, and thick chocolate all crowned with salty sea flakes. A treat when you’re craving something over-the-top sweet.
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Cooking tools:
- Tart pan
- Pie weights
- Food processor
- Rolling pin
- Fine-mesh sieve
- Oven
- Stove
- Mixing bowl
- Fork
- Pot
- Whisk
- Spoon
- Chef's knife
- Refrigerator
- Parchment paper
- Plastic wrap
Ingredients
- 60 g milk, straight from the fridge (any you like)
- 120 g cold unsalted butter, diced and stuck in the freezer for half an hour
- 1/4 teaspoon fine salt
- 40 g superfine sugar
- 30 g cocoa powder
- 185 g plain (all-purpose) flour
- 1 teaspoon fine salt
- 1 teaspoon vanilla paste or a splash of vanilla extract
- 350 ml double cream, heated
- 60 g unsalted butter
- 200 g superfine sugar
- 300 ml double cream
- 250 g dark chocolate, chopped up
- Flaky salt flakes, for a salty crunch on top
- Cocoa powder, to dust on just before digging in
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