Create a Decadent Salted Caramel and Chocolate Tart at Home

Renowned chef Poppy O’Toole shares her easy and indulgent recipe for a salted caramel and chocolate tart, a dessert that has become a staple in her culinary repertoire. O’Toole, who developed this recipe during her time in the kitchens of a bank, emphasizes its simplicity and universal appeal. This dessert serves 8 to 10 people, making it perfect for gatherings or special occasions.

Ingredients for the Tart

To create this rich dessert, you will need the following ingredients:

– A 20 cm loose-bottomed fluted tart tin
– 250 g of your preferred biscuits (Hobnobs, Oreos, Bourbons, or digestives)
– 300 g of unsalted butter
– 200 g of light brown soft sugar
– 200 ml of double cream
– 200 g of 70% dark chocolate, broken into pieces
– A pinch of flaky salt

Step-by-Step Preparation

Begin by placing the biscuits in a large sandwich bag and crushing them into fine crumbs using a rolling pin. Alternatively, a food processor can be employed for this task. Melt 100 g of butter in a microwave-safe bowl, using short bursts of power to ensure it does not overheat. Combine the melted butter with the crumbled biscuits, then press the mixture firmly into the base and sides of the tart tin. Once prepared, refrigerate the base for approximately 30 minutes to allow it to set.

Next, prepare the filling. In a saucepan over medium heat, combine the remaining 200 g of butter with the light brown soft sugar. Stir occasionally as the mixture melts and begins to simmer. Allow it to bubble gently for about 2 to 3 minutes before incorporating the double cream. Increase the heat to bring the mixture to a boil, then reduce the temperature and simmer for an additional 5 minutes.

Once the filling has thickened, remove the saucepan from the heat and mix in the dark chocolate until it is completely melted and the filling appears smooth and glossy. Carefully pour the filling into the chilled biscuit base and sprinkle the top with flaky salt to enhance the flavor.

To achieve the best results, let the tart set in the refrigerator for at least two hours before serving. After the tart has firmed up, gently remove it from the tin and slice it into generous portions.

This recipe is featured in The Actually Delicious One Pot Cookbook by Poppy O’Toole, which offers a variety of quick and delightful dishes for home cooks. For more culinary inspiration, consider signing up for The Week’s Food & Drink newsletter, which provides recipes, reviews, and recommendations for food enthusiasts. Enjoy this decadent treat that balances rich chocolate with a hint of salt, sure to impress family and friends alike.