Recipe | Salted Caramel Chocolate Tart


Oh my goodness, oh my damn. What is not to love?! If you don't have an unhealthy love affair with salted caramel, then I don't know if I should associate myself with you. Wow, no I'm really not that fickle, but seriously... why not?! It came onto the food scene fairly recently in the last few years as the next "dessert trend". I would say pretty much after the whole cupcake fiasco of the 2000's. Once you know how to make salted caramel, you can pretty much just spread this sh*t anywhere! And I mean, everywhere! I even got my friend a jar of authentic Aussie salted 'mel spread back when I visited and she ate that whole jar without even sharing. So yah, if you haven't .. make this! 

Enough.. the recipe and food porn pictures. 
Warning, this post will cause inevitable and unavoidable food envy.

Cookie versions

This recipe was adapted from the Lazy Cat Kitchen Blog, I love trying other bloggers recipes! This was the first I've tried here, but you have my word. Lazy cat knows!

Recipe & Method
  •            a pinch of salt
  • 6         Tsp icing sugar
  • 6         Tsp cocoa powder
  • 2         Tbsp water (room temp)
  • 2.5      Tbsp olive oil
  • 120g    Plain flour
  1. Sift all dry ingredients into a mixing bowl. Combine oil and mix gently with hands. Add water gradually, do not over wet dough. Do not knead dough (this increases the elasticity.) Wrap in cling film, or cover bowl with wet towel and chill in fridge for 30 mins.
  2. Remove dough and divide into smaller workable portions (e.g 4)
    Roll out dough into fairly thin, 2-3mm thick. Gently peel the dough of the surface and lay over pastry tins, push into the tins (making sure to get all the edges and into the nooks) and slice away any excess.
  3. Prick the bottom of the dough with a fork several times and let cool for a further 60mins.
  4. 15 minutes before the dough is ready to come out, preheat the oven to 175C. Blind bake the cases by lining with baking paper and filling with baking beads. I use rice or pulses.
  5. Blind bake for 15 minutes, remove beads and bake for further 5 minutes. Allow pastry cases to cool completely before filling.

  • 0.5       Cup brown sugar
  • 0.5       Cup coconut cream
  • 0.75     Tsp salt
  1. Spread a thin, even layer of sugar in a **dry** hot pan or pot. Any water or liquid will disturb the formation of sugar crystals. On a medium heat, melt the sugar to golden brown.
  3. Once all the sugar has melted, lower the heat and add the coconut fat or butter. Stirring well to dissolve. Add salt.
  4. Fill a little layer, 2-3 tbsp per pastry case.
  5. If caramel has cooled before your able to distribute, simple reheat on low setting.
Chocolate Ganache
  • 75g               Dark chocolate 70% cocoa
  • 0.25              Cup coconut milk

  1. Melt chocolate very slowly in the microwave, 20 seconds at a time.
  2. Or for better results, fill a small saucepan with boiling water from the kettle. Place a small bowl over the top, ensuring the waterline does not reach the bottom of the bowl.
  3. Place chopped chocolate into the bowl to melt.
  4. Once melted, stir in the coconut milk.
  5. If mix is cooling, turn heat up slightly. (Return to microwave for another 20 secs)
  6. Spoon on top of caramel in pastry dishes.
  7. Allow to cool in the fridge for 20 minutes before serving.
Decorate with rock salt or worked sugar.
This recipe is vegan friendly, but when you write that people immediately think it will taste bland or disgusting. It wont, it's freaking delicious and guilt free... ya know! ;)

Until next time... xo

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