- 180 gm plain flour
- 125 gm unsalted butter, diced
- 60 gm icing sugar, sieved
- 25 gm cocoa powder, sieved (¼ cup)
- 1 egg
- 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
- 225 ml pouring cream
- 200 gm dark chocolate, chopped (68% cocoa solids)
- 25 ml Mandarine Napoleon liqueur
- 1For 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.
- 2For 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).
- 3Meanwhile, 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.
- 4Half-fill the tart shells with caramel and refrigerate until firm (30 minutes).
- 5Fill 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.