Salted Caramel And Chocolate Tart. Time For The Texas Radio Band.

As you know, some silly things make me laugh. Like this sentence:

“People who sleep in socks must be very very small.”

Also, as you know, I love the Salted Caramel Thing.

I made this tart for my wedding anniversary last week, thus the heart decorations.

Crisp swirled chocolate layered over sweet and salty caramel tucked into a flaky pastry crust is pure heaven.

Salted Caramel And Chocolate Tart

Ingredients:

375g pack sweet pastry or one roll of refrigerated pie crust, such as Pillsbury
150g butter
150g (2/3 cup) golden caster sugar
2 Tbs agave syrup (you’ll find this by the sugar)
397g tin sweetened condensed milk
1 tsp sea salt flakes
150g dark chocolate, chopped
50g milk chocolate, chopped

Directions:

1. Roll out the pastry and line a 20-22cm/9 inch fluted tart tin. Trim the pastry edges and discard the trimmings (or see tip below for decoration). Prick the base lightly all over with a fork and chill for at least 30 minutes.

2. Heat the oven to 190℃/375℉. Put the pastry case onto a baking sheet, line with parchment and baking beans and bake blind for 20 minutes. Remove the paper and beans and continue to cook for 10-15 minutes or until the pastry is light golden. Cool.

3. While the pastry case is cooling, make the caramel. Gently heat the butter, sugar, agave syrup and condensed milk in a medium saucepan until the butter has melted. Increase the heat and stir continuously until the mixture comes to the boil.

4. Reduce the heat slightly and allow the mixture to bubble for 8-10 minutes. Stir all the time until the bubbles become larger and less frequent, the mixture gets thicker and it turns a caramel color. Stir in the salt. Cool a little then pour the caramel into the pastry case. Leave to set at room temperature for 1 hour.

5. Melt the dark and milk chocolate in separate bowls in the microwave.

6. Pour the dark chocolate over the caramel, spreading it out to the edges. Put small spoonfuls of the milk chocolate mix on top, spacing them apart. Using the end of the teaspoon, swirl the milk chocolate into the dark chocolate to give it a marbled effect.

7. Let set for 30 minutes. Decorate with pastry, if using. Store in the refrigerator.

Pasty Decorations

Directions:

1. Cut hearts or autumn leaves or snowflakes (anything you like) out of the pastry trimmings using a cookie cutter.

2. Bake for 10 minutes in the oven, along with the pastry case, until golden.

3. Place on top of tart

Recipe from Olive Magazine

Just stumbled upon Texas Radio Band and really love what I hear.

This song, in particular, is holding my attention.

Check out Texas Radio Band on Bandcamp, where you can buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Salted Caramel And Chocolate Tart. Time For The Texas Radio Band.

  1. Looks awesome! I could eat that whole thing all on my own.

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