Chocolate Salted Caramel Tart
ready in 3 h. 40 min.
- For the pastry
- 1 cup
- 1 tablespoon
- ½ cup
softened butter (for the tin)
dried pulse (for blind baking)
Knead together the flour, sugar, a pinch of salt, butter and egg to form a shortcrust pastry. Wrap in cling film and chill for 1 hour.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and butter the tart tin.
Line the tin with the pastry, cutting off any overhanging edges. Prick the base all over many times with a fork, and line with grease-proof paper and the baking beans. Bake in the oven for around 20 minutes until golden.
Remove the paper and beans and leave to cool thoroughly.
For the filling, stir together the cream, butter, sugar and liqueur in a pan over a low heat. Cook, stirring from time to time, for around 30 minutes, until the volume has reduced to around a third and the mixture is golden brown and has a thick pouring consistency. Remove from the heat and cool slightly.
Stir the chocolate into the caramel mixture briefly, and not completely, and pour over the base. Leave to cool completely. Serve sprinkled with a little sea salt.