Indulge in a Decadent Salted Caramel Chocolate Tart

Renowned chef Poppy O’Toole introduces a delightful recipe for a salted caramel and chocolate tart, described as one of the easiest and most sumptuous desserts to prepare. Originating from her time in the kitchens of a bank, this tart became a staple for special events due to its simplicity and universal appeal.

Ingredients and Preparation Steps

To create this indulgent treat, you will need the following ingredients, which serve approximately 8 to 10 people:

– 250g Hobnob biscuits (or any preferred biscuit such as Oreos or digestives)
– 300g unsalted butter
– 200g light brown soft sugar
– 200ml double cream
– 200g 70% dark chocolate, broken into pieces
– A pinch of flaky salt

Start by preparing a 20cm loose-bottomed fluted tart tin. Crush the biscuits into fine crumbs, either by placing them in a sandwich bag and using a rolling pin or by blitzing them in a food processor. Melt 100g of the unsalted butter in a microwave-safe bowl, using short bursts of heat to avoid overheating. Once melted, mix the butter with the biscuit crumbs and press the mixture firmly into the base and sides of the tart tin. Chill the base in the refrigerator for 30 minutes to set.

Next, prepare the filling. In a saucepan over medium heat, combine the remaining 200g of butter with the light brown sugar. Allow the mixture to melt, stirring occasionally, and bring it to a gentle simmer. Maintain this simmer for 2 to 3 minutes before stirring to combine. Gradually add the double cream, bringing the mixture back to a boil, then reduce the heat and let it simmer for an additional 5 minutes.

Remove the saucepan from the heat and stir in the broken dark chocolate until it melts completely, forming a smooth and glossy filling. Pour this mixture into the chilled tart base, ensuring an even distribution. Finally, sprinkle a pinch of flaky salt over the top to enhance the flavors.

Allow the tart to set in the refrigerator for at least 2 hours before serving. Once ready, carefully remove the tart from the tin and slice it into generous portions.

This recipe is featured in The Actually Delicious One Pot Cookbook by Poppy O’Toole, showcasing her expertise and passion for creating accessible yet decadent dishes. For those seeking more culinary inspiration, consider subscribing to The Week’s Food & Drink newsletter for a variety of recipes, reviews, and recommendations. Enjoy the rich flavors and textures of this exquisite dessert, perfect for any occasion.