Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Salted caramel chocolate tarts


You'll need

  Chocolate pastry 180 gm plain flour 125 gm unsalted butter, diced 60 gm icing sugar, sieved 25 gm (¼ cup) cocoa powder, sieved 1 egg   Salted caramel 170 gm caster sugar 50 gm glucose 100 ml double cream 25 gm crème fraîche 100 gm cold unsalted butter, diced ½ tsp Halen Môn vanilla salt (see note), plus extra to serve   Chocolate ganache 225 ml pouring cream 200 gm dark chocolate, chopped (68% cocoa solids) 25 ml Mandarine Napoleon liqueur

Method

  • 01
  • For chocolate pastry, process flour, butter, sugar and cocoa in a food processor to combine. Add egg and mix until pastry just comes together. Wrap in plastic and refrigerate for 2 hours to rest. Roll out pastry on floured surface to 4-5mm thick. If making individual tarts, divide dough into 8, and roll each into 13cm-diameter rounds. If making one large tart, roll out dough to a 30cm-diameter round. Line 8 buttered 9cm-diameter loose-bottomed tart tins or 1 buttered 24cm-diameter loose-bottomed tart tin, pressing into corners. Refrigerate until firm (10-15 minutes), then trim edges. Preheat oven to 180C. Line with baking paper and weights and blind bake for 12 minutes. Remove weights and paper and bake until pastry feels firm to touch (8 minutes). Remove from oven and cool on wire rack, then remove from tin and place on a plate or tray.
  • 02
  • For salted caramel, cook sugar, glucose and 60ml (¼ cup) water in saucepan over medium heat until caramel, swirling pan often when it starts to colour (10-14 minutes). Add cream and crème fraîche (be careful, hot caramel will spit), and stir until it comes together. Gradually add butter cubes and take off heat as soon as last of the butter has been added, so it doesn't split. Stir through the vanilla salt. Set aside to cool (20-30 minutes).
  • 03
  • Meanwhile, for chocolate ganache, heat the cream to simmering point over medium heat. Place chocolate in a heatproof bowl, pour over cream, leave for 2 minutes, then stir until smooth. Add liqueur and stir to combine.
  • 04
  • Half-fill the tart shells with caramel and refrigerate until firm (30 minutes).
  • 05
  • Fill tarts with chocolate ganache. Refrigerate until set (30 minutes). Sprinkle with extra vanilla sea salt just before serving.

Note Halen Môn vanilla salt is available from Simon Johnson. Christine Manfield uses Valrhona chocolate in this recipe.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×