Chocolate and Salted Dulce de Leche Tart
Wow your guests with this recipe for Chocolate and Caramel Tart. It's the ultimate way to end a dinner party on a sweet note.
From the book
A Love of Eating: Recipes from Tart London
Fresh, wholesome recipes full of seasonal ingredients
Inspiration for fuss-free weeknight cooking and weekend entertaining
Beautiful cakes and sweet treats
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Introduction
This is a Tart classic; it’s from the early days of our business, and one of our favourites. Nothing can beat salty caramel, chocolate and nuts – it’s the perfect combo. We still get a lot of requests for this tart – it has actually caused a considerable amount of drama in the past, with people literally fighting over the last few slices. It is a pretty indulgent dessert, so there’s no pretending you are going to get skinny on this one. But sometimes you need a really naughty, indulgent, fantastic pud. You can make your own caramel, but we prefer the cheat’s way of using dulce de leche, found in most supermarkets, which has a toffee-like flavour and is pretty superb.
Ingredients
| 100g | hazelnuts |
| 250g | oat digestive biscuits |
| 400g | dark chocolate |
| 175g | unsalted butter |
| 200ml | double cream |
| 200g | dulce de leche |
| pinch of sea salt | |
| vanilla ice cream, crème fraîche or cream, to serve |
Essential kit
You will need: a 23cm loose-bottomed tart tin.
Method
1. Preheat the oven to 220ÅãC/gas 7.
2. Put the hazelnuts onto a baking tray, pop into the oven and roast for 5–10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food possessor with the biscuits and 100g of the dark chocolate and pulse until chopped – you want a crumbly rubble, rather than a powder – then place into a bowl.
3. Melt the butter in a small pan and then pour into the hobnob mix and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press into the bottom and up the sides to make a crust. Chill in the fridge while you get on with the filling.
4. Put the remaining chocolate and the cream into a pan and gently melt over a low heat, stirring to make sure that nothing sticks. When just melted, take off the heat.
5. Take the biscuit base out of the fridge and spoon over the dulce de leche, using a spatula to spread out evenly. Pour over the chocolate mixture and return to the fridge.
6. After about 20 minutes, take the tart out of the fridge and sprinkle over the sea salt. Return to the fridge to set fully. Serve with vanilla ice cream, crème fraîche or cream.
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