Serves 6-8 | Preparation time 15 minutes | Setting time 45 minutes
WHAT YOU’LL NEED
For the Pastry
70 g cold butter
2 Tbsp icing sugar
1 tsp vanilla extract / paste / essence
1 Tbsp cold water, to bind if the mixture is too dry and crumbly
(Alternatively, use 1 x 400g sheet of ready-made store bought short crust pastry)
For the Salted Caramel Layer
100g caster sugar
1 Tbsp golden syrup or honey
1 tsp butter
1 tsp flaked sea salt (fleur de sel)
For the Dark Chocolate Filling
350g FREY dark chocolate, roughly chopped
1-2 tsp instant espresso powder (or instant coffee)
2/3 cup cream
Fresh raspberries (or strawberries), to decorate
1. To make the pastry, add the flour, butter and icing sugar to a food processor and blend until the mixture resembles bread crumbs. Add in the egg and mix until combined, then mix a little further until the mixture comes together in a loose ball. Remove, wrap in cling film and refrigerate for at least 15 minutes. Note: Only add water 1 Tbsp. at a time to moisten the mixture if it is too dry.
2. Meanwhile, prepare your salted caramel by adding the sugar and golden syrup to a heavy-based pan on med-high heat. Swirl the pan from time to time for even distribution of the sugar, but avoid stirring. When the sugar crystals have melted, add in the butter and cream, whisking vigorously as you do (but be careful as the mixture will release very hot steam at this point). Add in salt, stir gently and simmer for another 2 minutes. Remove and set aside to cool. If any small lumps have formed, pour the mixture through a sieve and then into a serving jug.
3. For the chocolate filling, melt your chocolate over a double boiler and stir until smooth, then add in the espresso powder. Remove from the heat, gently drizzle in the cream, whisking as you do, until the mixture is silky and glossy.
4. Pre-heat your oven to 180C and place a baking tray in the oven to heat up. Remove your pastry from the fridge, and roll out between two sheets of baking paper until it is about 1/2 a centimeter thick. Line your baking tin/s with the pastry, then prick the base a few times with a fork.
5. Line the base with baking paper or tinfoil, fill with baking beans to weigh the pastry down (or lentils or rice), place on the pre-heated baking tray and bake for 15-20 minutes or until the tart shell is lightly golden in colour. Remove, gently take out the baking paper and dry beans and allow to cool completely.
6. When the tart shell is cool, pour in the salted caramel and spread it evenly with the back of a spoon until you have a layer about 1/2cm thick. Refrigerate for about 10 minutes or until it sets softly, and then pour in the cooled dark chocolate. Leave to cool completely at room temperature or back in the fridge for speedier results. Top with fresh raspberries just before serving.
*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a tart tin if you have one spare.
* For a faster version, you can leave out the salted caramel and just have a plain chocolate tart, which you can then decorate with fresh berries and chocolate shavings.