I set out to get ingredients for either mini baked donuts or a chocolate and hazelnut torte cake yesterday but I couldn’t get hold of a mini donut pan or any hazelnuts when I got into Lewes (where I live!)
So, I had to re-think my baking plans on the spot – not my strong point! I had recently seen a recipe for a Chocolate and Salted Caramel Tart which I’d also been thinking about making but it had a massive list of ingredients and I couldn’t remember them all. Plus I’ve been a bit under the weather and had so far spent all day cleaning so I wasn’t really up for spending hours and hours in the kitchen!
I decided to make a up a cheats version – ready made pastry, carnation caramel and a chocolate ganache. So simple and I only had to buy four ingredients.
Anyone could make this dessert – it’s more about assembling ingredients than baking but I think it deserves a spot on the blog for those times when you just want something quick, cheap and easy that still delivers delicious results. It’s quite rich so would serve quite a few people, as you only need a small piece.
Cheats’ Chocolate and Salted Caramel Tart
Serves 10 – 12
1 pack of sweet shortcrust pastry
1/2 tin Carnation caramel/dulce de leche
200g dark chocolate, chopped into small pieces
200 ml double cream
1/2 tsp sea salt
– Pre-heat the oven to 180c (fan) and grease a 20cm loose bottomed tart tin
– Roll out the pastry on a lightly floured surface until 2-3mm thick. Carefully transfer the pastry into the tart tin and press carefully into the base and sides. Trim any excess pastry from the edges.
– Fill the tart tin with baking beans and bake in the oven for approximately 15 – 18 minutes, until the edges are turning golden. Remove from the oven and set aside to cool completely before transferring to a serving plate.
– Make the ganache – put the chocolate in a large heatproof bowl. Heat the cream in a saucepan over a gentle heat until it starts to bubble. Pour the cream over the chopped chocolate and stir once. Leave for a couple of minutes and then stir together until the chocolate is all melted and you have a smooth ganache. Set aside to cool.
– Mix the caramel with the sea salt in a bowl gently – be careful not to stir/mix too vigorously as the caramel will become looser. Taste, and add more salt if desired.
– Using a palette knife, spread the salted caramel across the base of the tart in a thick, even layer. Refrigerate to set for approx 30 minutes – 1 hour.
– Once the caramel is set, pour the cooled ganache over the caramel layer and smooth out with a palette knife. Refrigerate once again, for approx 1-2 hours until the ganache has set.
– Cut into small slices and enjoy!