Salted Caramel Chocolate Tart

30 min min
30 min min
Tart shell
110g Buttercup
¼ cup Castor sugar
1 Egg
1 tsp Vanilla essence
1½ cup Plain flour
¼ cup Ground almond
¼ cup Cocoa powder
2 tbsp Iced water
Salted caramel
200g Castor sugar
6 tsp Buttercup
1 tsp Liquid glucose
200ml Whipping cream
½ tsp Salt
Chocolate ganache
½ cup Whipping cream
120g Milk chocolate compound
¼ tsp Buttercup
Tart shell
1. Beat Buttercup together with sugar and vanilla essence. Meanwhile, sift the flour, ground almond and cocoa powder.
2. Add in the egg in the Buttecup mixture and beat until well combined.
3. Add in the sifted ingredients into the batter and then lastly, pour in the iced water. Continue mixing for about 10-15 seconds. Chill the dough in the refrigerator for about 20-30 minutes.
4. Once the dough is ready, roll the dough into a pastry mould. Poke holes in the dough and bake in the oven at 180°C for about 20-30 minutes.

Salted caramel
1. Place sugar and liquid glucose in a non-stick pan on low heat. Let the mixture melt slowly.
2. Once melted, add in Buttercup and stir. While stirring, slowly add in whipping cream.
3. Lastly, add in the salt into the caramel.

Chocolate ganache
1. Melt the milk chocolate compound together with whipping cream using the double-boiler method.
2. Once melted, add in Buttercup and let all ingredients melt together. Set aside to cool.

Once all three parts are done, pour the salted caramel into the cool pastry shell. Then, chill the tart in the refrigerator for 15 minutes. Once cooled, pour the chocolate ganache on top. Lastly, chill in the refrigerator until set.

1. Omit cocoa powder to get a plain-coloured pastry shell.
2. Use non-stick pan and heat-proof beater to make the caramel. Be careful with the hot mixture. Use low heat.
3. Use chocolate compound instead of cooking chocolate.