Pastry chef and chocolate expert, Will Torrent, has developed and shared this delicious – and beautiful looking – salted caramel and chocolate tart recipe using Guittard's chocolate wafers.
If you're a chocolate fanatic, Will teaches chocolate courses at Seasoned Courses. You can find out all about exciting Seasoned patisserie and baking courses here.
For the pastry Serves: 8
- 100g unsalted butter
- softened 50g icing sugar, plus extra for dusting
- A pinch of salt
- 1 egg, lightly beaten
- 100g plain flour, plus extra for dusting
- 25g Valrhona cocoa powder
For the filling
For the pastry
- Begin by making the pastry. Put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.
- Gradually add the eggs, whisking all the time, until fully incorporated. Gently mix in the flour and cocoa powder. Make sure you don’t overwork the dough. Bring the dough together and form a ball then wrap in cling film, flatten into a disc and chill for at least 2 hours.
- Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C (350°F) Gas 4.
- Line the pastry case with baking parchment, fill with baking beans and bake blind on a baking sheet on the middle shelf of the oven for about 20 minutes.
- Remove from the oven and get rid of the parchment and beans. Return the pastry case to the oven and continue to cook for a further 5 minutes, or until crisp. Remove from the oven and set aside to cool.
For the filling
- Put the cream, butter and salt in a saucepan and bring to the boil over low heat.
- Pour the boiled cream into a heatproof bowl and add the chocolate. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
- Mix the dulce de leche with the salt then spoon on to the pastry base in an even. Top with the ganache filling over the caramel layer. Allow to set overnight at room temperature.