- Serves6
- CourseDessert
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- Plus3 hours chilling
Ingredients
FOR THE TART
- 225g caster sugar
- 150ml double cream
- 20g unsalted butter
- ¼ tsp Maldon Sea Salt
- 205g Waitrose Sweet Pastry Case
FOR THE TOPPING
- 150g dark chocolate, roughly chopped
- 150ml double cream
- Cocoa powder for dusting, optional
Method
Place the caster sugar in a heavy-based pan with 100ml cold water. Set over a low heat and stir occasionally until the sugar has dissolved.
Turn the heat to medium-high and bubble for about 10 minutes or until the caramel syrup has turned a rich amber colour. Pour in 150ml double cream and add the unsalted butter, standing back as it will bubble up and spit a little.
Once settled, pour into a metal bowl and stir in the sea salt. Cool to room temperature, reserving a little caramel to drizzle over the top, and then pour into the pastry case and chill for 30 minutes.
For the topping, roughly chop the dark chocolate and place in a mixing bowl. Heat another 150ml double cream until just at a simmer and pour over the chocolate. Leave for 2 minutes, then stir until melted and smooth.
Pour the chocolate over the caramel, and then scatter with a little more sea salt. Chill for at least 1 hour and then drizzle with the reserved caramel and dust with cocoa powder before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,037kJ/ 489kcals |
---|---|
Fat | 31.9g |
Saturated Fat | 20.5g |
Carbohydrates | 46.6g |
Sugars | 31.2g |
Fibre | 1g |
Protein | 3.8g |
Salt | 0.3g |