Salted caramel and milk chocolate tart

PUBLISHED: 08:40 10 November 2015 | UPDATED: 09:06 19 November 2015

Julian Read

Chocolate tart recipe

Archant

200g of unsalted butter

200g of light muscovado sugar

200g of double cream

1 tsp of Maldon salt

200g of milk chocolate

For the blind baked tart case

125g of softened, unsalted butter

90g of caster sugar

2 vanilla pods

1 egg (beaten)

250g of plain flour

1/2 tsp of salt For the pastry tart, start by creaming the butter and sugar together. Once mixed, add the vanilla seeds. Slowly incorporate the eggs and continue to mix. Now, in stages, start to add the flour and salt and continue to kneed until smooth. Leave to chill in the fridge. Once chilled, roll out and line a tart case ready for blind baking. Bake at 180C for approximately 20 minutes.

For the salted caramel and milk chocolate filling, melt the butter and sugar together in a pan and bring to the boil. Leave to simmer for two minutes. Slowly add the double cream and salt and bring back up to the boil. Once boiling, turn down to simmer for five minutes. Now remove the pan from the heat and stir in the milk chocolate until melted and smooth. Pour in to a blind-baked tart case and chill to set.

Chef Tip

Serve this tart with homemade honeycomb ice cream and salted caramel sauce.

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Queens Head

Queen Street

Fyfield

CM5 0RY

01277 899231

www.queensheadfyfield.co.uk