Salted Caramel and Chocolate Ganache Tart

Serves at least 12, very rich


  • 1.5 cups flour
  • 1/4 cup, plus 1 tbsp cocoa
  • 1/4 tsp Maldon salt
  • 145g unsalted butter, cubed and softened
  • 1/2 cup, plus 2 tbsp icing sugar
  • 2 free-range egg yolks
  • 1/2 tsp vanilla extract

For the caramel:

  • 1.5 cups sugar
  • 3 tbsp corn syrup, available from The Baking Tin
  • 1/4 tsp Maldon salt
  • 90ml water
  • 85g unsalted butter
  • 90ml cream
  • 1 tbsp crème fraîche


  • 1/2 cup cream
  • 110g bittersweet chocolate, finely chopped
  • Maldon salt for garnish

1. Preheat the oven to 180°C.

2. Sieve together the flour, cocoa and salt into a bowl.

3. Cream together the butter and icing sugar until the mixture is light and fluffy. Beat in the egg yolks and vanilla.

4. Mix in the dry ingredients. Mould the pastry into a 9-inch tart tin and refrigerate for 30 min. Prick the pastry with a fork and bake blind in the oven for 15 min. Remove the blind baking beans and paper and bake for a further 10 min.

5. Caramel: In a saucepan whisk together the sugar, corn syrup, salt and 90ml water and bring to the boil. Allow to cook until the mixture reaches 170°C on a sugar thermometer. Remove from the heat and whisk in the butter, cream and crème fraîche. Pour caramel into the cooled tart shell and leave to cool before leaving it to set in the fridge for 4–5 hours.

6. Ganache: Bring the cream to the boil, pour it over the chocolate, leave to stand for a minute before stirring. Stir until smooth. Pour gently over the caramel and leave to set for a further 4–5 hours.