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Hidden Centre Salted Caramel Chocolate Almond Tart

Hidden Centre Salted Caramel Chocolate Almond Tart

Hidden Centre Salted Caramel Chocolate Almond Tart

Recipe By: Woolworths 
Serves: 6
Preparation: 20-25min (1 hr chilling/resting time)
Cooking time: 18-25mins (2-3 hours chilling)
 
Almond chocolate pastry
1 ¼cups Cake flour
¼ cup Ground almonds
¼ cup Cocoa powder
¼ cup White sugar
¼ teaspoon Salt
110 g Cold unsalted Ayrshire butter, cut into small cubes
1 teaspoon Vanilla extract
1Free range egg
1 – 2 tablespoons Ice water
 
Salted caramel
1 ½ cups White sugar
½ cup Water
½ cup Ayrshire double cream
75 g Unsalted Ayrshire butter
1 teaspoon Sea salt flakes
 
Chocolate ganache
1 cup Ayrshire double cream
240 g Dark chocolate, chopped
 
Preheat the oven to 180 °C. For the pastry, combine the flour with the ground almonds, cocoa powder, sugar and salt. Add the butter into the flour mixture with a fork, until crumbs are formed.
Add the egg and vanilla extract and mix to form dough. Add the water and mix into the dough. Wrap in plastic wrap, knead to form a round disc and refrigerate for 30 minutes. On a floured surface, roll the chilled dough to form a circle 2 cm larger than a 23 cm tart pan. Place the dough on the greased tart pan, remove the edges with a knife and refrigerate for 30 minutes. Prick the pastry dough with a fork, cover with baking paper and fill with dry beans or rice and blind bake for 15 minutes. Remove the beans/rice and baking paper and return to the oven for 10 – 15 minutes. Once cool, remove the pastry from the tart pan. For the caramel, add the sugar and water to a clean, large pot and swirl the pot to mix the sugar and water. Bring the mixture to a fast simmer on a hot stove. Do not stir as this causes crystallisation. Cook for 8 – 10 minutes, not stirring, until the mixture is a golden colour and remove from the heat. The mixture will darken to a golden brown. Carefully add cream, a little at a time, stirring continuously. The mixture will bubble. Place the mixture back on the stove to
Cook for 1 – 2 minutes, stirring with a wooden spoon until smooth. Remove from the heat and stir in the butter a little at a time. Stir in the salt and leave to cool. Pour the caramel over the pastry and
Refrigerate for 1 – 2 hours. For the ganache, heat the cream in a small pan. Remove from the heat when the cream begins to boil at the edges. Pour the cream over the chocolate; allow sitting for 1 minute, and then stirring until smooth. Leave to cool. Pour the chocolate ganache over the caramel, spread it evenly and refrigerate the tart for another 2 – 3 hours. To serve, sprinkle the caramel chocolate tart with sea salt flakes.

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