Chocolate Salted Caramel Tart (with peanut butter sorbet)
This has become something of a classic at the restaurant, it is so simple to look at, the flavours so familiar, but nothing can prepare you for the intensity and...
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- Tart pan
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- Whisk
- Mixing bowl
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Ingredients
- Sorbet
- 70g (2½oz/1/3 cup) caster sugar (superfine)
- 0.5g (scant ¼ tsp) xanthan gum
- 175ml (6fl oz/¾ cup) cold water
- 175ml (6fl oz/¾ cup) glucose syrup
- 150g (5½oz) unsweetened crunchy peanut butter
- 25ml (1fl oz/5 tsp) brandy
- Tart base
- 90g (3oz/¾ cup) plain (all-purpose) flour
- 10g (¼oz/1¼ tbsp) cornflour (cornstarch)
- 20g (¾oz/12/3 tbsp) caster (superfine) sugar
- Pinch of salt
- 30ml (1fl oz/2 tbsp) extra virgin olive oil
- 20ml (4 tsp) cold water
- 25g (1oz) dark chocolate, 53% cocoa solids
- Tart filling
- 400g (14oz) dark chocolate, 53% cocoa solids, finely chopped or coarsely grated
- 7g (¼oz/1¼ tsp) sea salt
- 125g (4½oz/⅔ cup) caster (superfine) sugar
- 300ml (10fl oz/1¼ cups) cold water
- 4 tsp cocoa nibs
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