Recipe: Chocolate & Salted Caramel Tart

We, Perthians are having a very toasty weekend (39 degrees) hence the idea of doing anything gets very limited. Mind you, that doesn't stop alot of people going out but for us, its just too hot. I don't think I'll ever get use to this summer heat, ever. So we stayed indoor with the A/C blasting away while I busied myself in the kitchen (probably a bad idea too because I was sweating like nobody's business - too hot to bake!)

But, I was determined to try a new recipe. I have a penchant for Salted Caramel, as you do and I've heard so much about the famous Chocolate Salted Caramel tart at Carpenter & Cook (Singapore) that I just have to try it. Couldn't really find anywhere here that sells them, perhaps they do have it somewhere but I have not seen it. So I've decided to make it myself.

However having said that, we are whisking our baby off to Singapore in a couple days time so will be going to Carpenter & Cook to eat that famous Chocolate & Salted Caramel tart! I can't wait!

It's not very hard to make this tart, just alot of waiting time in betweens when assembling the tart. As the weather was so hot yesterday, it didnt take long for the salted caramel to become gooey after taking it out from the fridge! So taking photos of the tart had to be done in a speedy! Probably wasn't a good day to make this tart but my goodness it was so yummy!!

Chocolate & Salted Caramel Tart
(makes 4x 4-inch tarts)

Tart crust:

3 cups flour
2 tbspoon powdered sugar
1/4 teaspoon salt
1 tsp vanilla extract
1 egg yolk
120 grams cold unsalted butter (cut into pieces)

Salted Caramel:
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1/8 teaspoon sea salt

Chocolate Ganache:
150 grams dark chocolate, chopped
1 cup heavy cream

1. You can place all the ingredients for tart crust into a food processor and pulse everything until it combine. Or you can use the rubbing in method which I did for mind. Sieve the flour and powdered sugar, add egg yolk, salt and butter and rub it into the mixture until it forms a dough. Roll the dough into a ball, wrap with cling wrap and put in the fridge for an hour.

2. Take the dough out from the fridge and divide into 4  equal pieces. Roll each piece on a lightly floured surface into a 6inch circle and press it into a 4inch tart tin. Trim the excess dough at the top and repeat for the remaining 3 tart tins.

3. Preheat oven at 180 or 160 for fan forced oven. Place tart on a large baking tray and bake for 20 - 25 mins or until tart is lightly browned. Place the tart on the cooling rack to cool. Once cool, gently remove the tart from the tin shells.

4. Salted Caramel: Mix sugar and water into a saucepan and bring to boil over medium heat. Continue to let it boil for 6 - 8 mins until golden brown (becareful to keep and eye on it). Swirl pan occasionally. Once golden brown, remove from heat. Add cream, 1/3 at a time and whisking it until well blended after each addition. Add sea salt and whisk until dissolved. Divide the caramel into the 4 tarts and put the tarts back into the fridge to chill for 3 hours.

5.Chocolate Ganache: Bring cream to almost boiling on a medium heat. Remove from heat and pour it into the chopped chocolate. Let it sit for a moment and then stir until chocolate is dissolved and mixture is smooth.

6. Take the tarts out from the fridge and spoon the ganache over the caramel evenly. Put back into fridge and refridgerate for another hour before serving.