Murray River Salted Caramel and Chocolate Tart with Heilala Vanilla Ic – BBQ School
Serves 6–8 Pastry 25g Dutch cocoa 225g plain flour 125g unsalted butter, chilled and cubed 80g icing sugar Pinch salt 3 egg yolks Salted Caramel: 250ml single cream 50g unsalted butter 330g...
Ingredients
- 25g Dutch cocoa
- 225g plain flour
- 125g unsalted butter, chilled and cubed
- 80g icing sugar
- Pinch salt
- 3 egg yolks
- 250ml single cream
- 50g unsalted butter
- 330g white sugar
- 125ml water
- 1 tsp Murray river pink salt
- 150g dark chocolate, chopped
- 125ml single cream
- 300ml milk
- ½ vanilla bean, seeds scraped
- 6 egg yolks
- 110g caster sugar
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