There’s no denying it, a salted caramel chocolate tart is well-loved!

My model, with salted peanuts and a biscuit base, is straightforward and harking back to a snickers bar. I like to make use of granita biscuits for the bottom as they’re plain and durable – good for being became a tremendous crumb and absorbing the melted butter.

The caramel is essentially the most difficult a part of the recipe, however with a number of easy methods (stirring the sugar and water collectively earlier than turning on the warmth and utilizing a moist pastry brush for brushing down crystals), you can be rewarded with a deep and wealthy amber caramel for the filling.

I like the addition of the salted peanuts, in fact it provides the salty factor to the caramel, but in addition a nuttiness, which rounds out the sweetness.

Salted Chocolate, Peanut + Caramel Tart

(Serves 8-10)

Biscuit base

250g granita biscuits, blitzed tremendous
125g unsalted butter, melted
Flaky sea salt, plus additional to serve

Peanut caramel

180g caster sugar
300ml pure cream
80g unsalted butter, chilly
300g roasted salted peanuts

Chocolate ganache

200g 60-70% chocolate, finely chopped
200ml pure cream

Methodology:

Preheat the oven to 180C.

For the biscuit base, place the granita biscuits within the bowl of a meals processor and blitz to a tremendous crumb. Switch to a bowl and add the melted butter and a 3 fingered pinch of salt. Combine properly. Press the crumbs into the bottom and sides of a 23cm loose-bottomed, fluted tart tin (I discover a flat-bottomed cup works properly to assist easy out the crumbs).

Bake within the preheated oven for 10-12 minutes or till barely deeper in color. Put aside to chill.

For the peanut caramel, mix the sugar and 50ml of water in a medium saucepan, combine with a picket spoon to dissolve the sugar. Warmth over a medium-high warmth and with out stirring, carry the combination to a simmer after which prepare dinner till the combination turns a deep amber color (round 10 minutes), swirling the saucepan as wanted to assist even caramelisation. You should use a pastry brush dipped in water to brush and dissolve any sugar crystals on the facet of the pan because the caramel cooks. Pour within the cream and whisk to mix. It should bubble and spit so watch out because the caramel will likely be extremely popular. Whisk the combination over the flame and prepare dinner till easy and thick (2-3 minutes). Take the caramel off the warmth, add within the butter, 1 tbsp at a time, and whisk till easy. Stir by means of the peanuts then tip the combination onto the cooled biscuit base and set within the fridge for 2-3 hours.

For the ganache, place the chocolate in a bowl and put aside. Convey the cream to a simmer in a small saucepan over a excessive warmth. Instantly pour over the chocolate. Permit to sit down for 30 seconds then whisk till easy and mixed. Sit at room temperature for five minutes then pour over the caramel and easy with spatula or the again of a spoon. Sprinkle with sea salt flakes and return to the fridge to relax for 2-3 hours or till set. Take away the tart from the tin, switch to a serving plate and permit to sit down at room temperature for half-hour earlier than serving.

What else I’m consuming: The roast hen at Julie’s! Newly opened within the Abbotsford convent, this lovely restaurant is a complete dream! Additionally LOVED the anellini with braised octopus!

What else I’m cooking: Testing recipes for my subsequent e book!! So I’m cooking A LOT! Making many spring issues; Maltese broad bean soup, grilled fish with peas, and strawberry cake!

Obtain the recipe card right here!