Chocolate And Salted Caramel Tart Recipe

  • To begin the preparation of Chocolate And Salted Caramel Tart, first preheat oven to 180C.

  • In a food processor/mixer, add oats, whole wheat flour and cocoa powder; pulse till the oats are coarsely ground. Add honey and butter or coconut oil and pulse again till everything is mixed together and resembles wet sand.

  • Press this mixture (I used my fingers) into the bottom and up the sides of a 9 inch round tart tin.

  • Bake in the preheated oven for 20-25 minutes.

  • Heat brown sugar and butter in a medium pan over medium heat, whisking constantly. Once the mixture starts to bubble, cook for a minute. Remove from the heat and slowly whisk in the cream until smooth. Add 1/4 teaspoon salt and stir to mix. Let the caramel cool, taste and add more salt if required.

  • Place chocolate in a heat proof bowl. Heat the cream till almost boiling and add it to the chocolate. Let sit for 2-3 minutes and then stir gently till you have a smooth ganache. If any chocolate pieces remain, place bowl in the microwave for 20-30 seconds, till all the chocolate has melted. Let the ganache cool before using.

  • Pour the caramel into the baked and cooled tart crust, refrigerate for 30 minutes to let the caramel set.

  • Then pour the chocolate ganache on top and let it set; store covered in the refrigerator.

  • Garnish with dried rose petals.

  • Serve the Chocolate And Salted Caramel Tart as a delicious dessert at your next dinner party. You can serve it after a meal of  Schezwan Noodle Sandwich Recipe or American Chop Suey Recipe.

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