Chocolate & Salted Caramel Tart
Ingredients
- Sweet shortcrust pastry shell, baked blind
For the Caramel Sauce:
- 150g caster sugar
- 125ml double cream
- 10g butter
- Pinch of sea salt
For the Chocolate Ganache:
- 240ml double cream
- 200g dark chocolate
Method
- In a heavy based pan, melt the sugar until dark amber in colour.
- Stir in the butter, cream and sea salt and, when cool, spread over the pastry case.
- Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.