salted caramel and chocolate tart
Combine a luxurious chocolate ganache with an irresistible salted caramel layer in an almond shortbread crust tart case to create a very decadent and totally delicious dessert.
I had some left over ganache from the extraordinary chocolate tart I made a while ago with Valrhona chocolate, and a jar of my all-time-most-favourite treat – salted caramel, so decided to make this combination in a tartlet. I am convinced this combination makes one of the best ever desserts.
Make a batch of the almond shortbread pastry and line as many mini tart moulds as you can or need. You should get about 8 – 10 out of one batch. Whatever’s leftover can be made into cookies.
Spoon about a tablespoon of salted caramel into the cooked and cooled pastry cases and fill with the chocolate ganache.
Set at room temperature or in the fridge until you are ready to serve / devour this. It can be stored for days in advance but it is better to take it out of the fridge and bring it back to room temperature before you serve it so that the chocolate softens and the caramel oozes out.
I decorated the tartlets with a dusting of cocoa powder and chocolate curls.
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Oooh – chocolate and caramel together is probably one of my favorite combinations. Beautiful photos, too! Love love love.
Stunning photos as per usual!! 🙂
Stunning, stunning work Sam!That last photo has a droolfactor of note!
Thank you Nina 🙂
Wooohooo!!!! What could be better than caramel and chocolate in one dessert. Drooling!
Salted caramel and chocolate? You can count me in! Especially after that drizzling caramel in the pictures, mmmmmmmmm, can you bring me some please?;)
Wow, this looks deliciously evil…and your pictures are just incredible!
These are impressive! What an incredible flavor combo! Xx
Thanks Hannah, nothing new, but soo irresistible 🙂
Thanks so much Charissa 🙂 (I try)
Oh my god, that looks amazing. That oozing caramel… YUM! Next season I’ll trade you some granadillas for one of those. x
Bern, you are so on like a….um tart. 🙂
Such a great idea!!! I just have to buy myself some mini tart moulds now! Your styling and photography is breath taking!
Thanks Thekla – all I can say is I try 🙂
O my word!! It looks delicious!
Hi Sam
Where can I find salted caramel?
Nevermind, I see the recipe link for the salted caramen, thanks Sam.
Hi, I’m making a large tart instead of a few smaller ones as I didn’t have the small molds, I’ve made the salted caramel, couldn’t stop tasting it just to make sure it was right! Gorgeous! If I’m topping it with the chocolate ganache should I make a the full amount you made for your extraordinary chocolate torte or half quantities?
Awesome Lesley – enjoy and let me know how it goes.
Sam
Should it be half the quantities of the ganache?
The recipe for ganache for the extraordinary chocolate tart is the quantity for 1 x large tart