The Recipe..
Ingredients
Pastry
175g Plain flour
15g Icing sugar
90g Salted butter, chilled and cubed
1 Egg yolk
Filling
300g Caster sugar
250ml Double cream
200g Salted butter
150g Dark chocolate (at least 70% cocoa solids)
1/4 tsp Sea salt
Nicks Wicked Tip!!
When Moving or Transferring delicate Pastry..
ie..placing rolled Shortcrust into Baking tin!
Do NOT do with your Hands!!
Place Rolling pin at 1 end of pastry, carefully wrap the ends of the pastry round the pin, and gently roll up like a carpet!! You are then free to carry it whenever/wherever safely without it breaking!! :-)
1. Begin with the Dry ingredients, put Flour, Icing Sugar, Salt and Butter into the bowl and begin to mix with hands! Just like you would a Crumble..continue rubbing together till the mixture looks like Breadcrumbs. Now add the egg yolk and 2-4 tsp of water, 1 at a time till the Pastry comes together, do NOT overmix/overknead!
Chill for 30 minutes.
2. Preheat the oven to 180°C/gas 4. Roll the pastry out to a thickness of ½cm. Grease and line a 24cm tart tin with baking paper, and carefully place the pastry inside the tin!(See BlackBox!) Carefully press all around and up the sides so the pastry sits tightly! Prick the base all over with a fork and put the pastry case in the freezer for 15 minutes.
3. Line the tart with greaseproof paper and baking beans..(this is so the pastry doesnt puff up under the steam rising!); slide it into the oven and cook for 15 minutes; remove the paper and beans and cook for 10 minutes further. Cool for 10 minutes then trim the excess pastry to neaten.
4. Put the sugar in a heavy-based frying pan with 1 tbsp water; put on VERY gentle heat until the sugar dissolves but do not stir. Increase the heat and boil until it turns amber. Take off heat, and quickly YET carefully Add 200ml double cream (the mixture WILL Spit n Splutter); and 175g butter. Stir vigorously so the sugar doesnt sieze!! Simmer for 2-3 minutes. Pour into the pastry case and cool for 30 minutes.
5. Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir in the remaining butter and double cream. Drizzle onto the caramel. Use a spatula to swirl both mixtures together; chill for 6 hours to set. Before serving, sprinkle over the sea salt...
The Caramel component of this Tart, is the most beautiful ive ever tasted, and should be borrowed and used for all subsequent Caramel needs!! The Tart as a whole is simply Fantastic, and should be enjoyed simply, on its own, with Double Cream or Chantilly!!
Sexiest Tart Ever!? ;-)
Pastry@Amazon
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Best Book on Pastry!!
Amazon Price: $44.10 (as of 12/21/2009) 
Baking and Pastry: Mastering the Art and Craft
Amazon Price: (as of 12/21/2009)
Wusthof Classic 2-Piece Knife Starter Set
Best Knife Ever!! Done
Amazon Price: $129.95 (as of 12/21/2009)
Wüsthof 10-Inch Sharpening Steel
Amazon Price: $24.95 (as of 12/21/2009)
Thermometer Metal Cage Candy/Sugar (Measures in Celsius only)
Extremely Useful!! Invaluable for Fudge, Caramel, Nougatine and any Sugar work! Highly Recommended
Amazon Price: $49.95 (as of 12/21/2009)
Caramel..How-To?
Thoughts on the Recipe...
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Reply
- tandemonimom tandemonimom Mar 28, 2009 @ 8:50 pm
- Wow ... gets MY vote for sexiest tart! ;-) It's gorgeous and looks incredible! 5*
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Reply
- OhMe OhMe Mar 6, 2009 @ 8:18 pm
- Yummy. This sounds and looks wonderful
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Reply
- Jimmie Jimmie Feb 26, 2009 @ 5:47 am
- It looks absolutely divine. What is Caster sugar? Is that regular white granulated sugar? Or is that powdered/confectioners sugar? We non-British folks may need some help here. :-)
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Reply
- WhitU4ever WhitU4ever Feb 3, 2009 @ 2:21 pm
- Love the pastry tip! Thanks.
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Reply
- mbgphoto mbgphoto Jan 18, 2009 @ 7:39 pm
- Makes me hungry! 5*
- Load More
SuperHighlyRecommended!!
Thermometer Metal Cage Candy/Sugar (Measures in Celsius only)
Amazon Price: $49.95 (as of 12/21/2009)
Extremely Useful!! Invaluable for Fudge, Caramel, Nougatine and any Sugar work! I cant recommend it Highly enough!
Just remember to Clean it after each use!! ;-)
by TheInfamous7
I just lik... (more)
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