Chocolate Tart with Salted Caramel Sauce
Chocolate Tart with Hawkshead Relish Salted Caramel Sauce
- 1 x 375g pack sweet pastry
- 150g butter
- 2 x 200g jar of Hawkshead Relish Salted Caramel Sauce
- 150g dark chocolate, broken into pieces
- 50g milk chocolate, broken into piece
Pre-Heat oven to 190C/fan170C/gas5
Roll out the pastry and line a 20-22cm fluted tart tin. Trim the pastry edges and discard the trimmings Prick the base lightly all over with a fork and chill for at least 30 minutes.
Heat the oven to 190C/fan170C/gas5. Put the pastry case onto a baking sheet, line with parchment and baking beans or dried rice 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 it completely.
Place the Hawkshead Relish Salted Caramel Sauce and butter into a pan and warm gently and pour it into the tart case.
Leave to sit at room temperature for 1 hour.
Melt the dark and milk chocolate in separate heatproof bowls over a pan of simmering water, or use a microwave.
Flood the top of the caramel tart with the dark chocolate, 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.
Chill for 45 minutes in the fridge to set, but don't leave it too long as it will become be hard.
This will last in the fridge for 4-5 days.
This dish is delicious served with crème fraiche.