Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Make pastry
8 minHands-onRub pastry butter into pastry flour, adding pastry sugar and salt only where listed. Stir in the listed pastry egg or yolk and just enough pastry water to bring it together without heavy kneading. Flatten and wrap. Mix the listed pastry cocoa with the pastry flour before rubbing in the butter.
- 03
Chill pastry
30 minHands-off · check as directedChill for 30 minutes.
- 04
Line tart tin
7 minHands-onRoll pastry to about 3 mm thick, line the stated tart tin without stretching, trim and prick where the source directs.
- 05
Start heating the oven
1 minHands-onHeat the oven to 160°C fan.
- 06
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes of heating in total and check that the oven has reached 160°C fan.
- 07
Chill lined case
15 minHands-off · check as directedChill the lined case for 15 minutes.
- 08
Add blind-baking weights
2 minHands-onLine with parchment and baking beans.
- 09
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 10
Blind bake with weights
15 minHands-off · check as directedBake the empty case with weights for 15 minutes.
- 11
Remove weights
2 minHands-onLift out parchment and baking beans carefully.
- 12
Dry pastry base
9 minHands-off · check as directedBake for another 9 minutes, checking that the base looks dry.
- 13
Take out of the oven
1 minHands-onTake the bake out of the oven and set it on a heatproof surface.
- 14
Cool
30 minHands-off · check as directedCool the pastry case completely.
- 15
Warm caramel cream
3 minHands-onWarm salted-caramel cream gently and keep ready.
- 16
Make amber caramel
8 minHands-onDissolve salted-caramel sugar in salted-caramel water over medium heat. Stop stirring and boil to amber, swirling gently if needed. Monitor continuously.
- 17
Add warm cream carefully
2 minHands-onRemove from heat and add warm caramel cream gradually; it bubbles vigorously. Stir in caramel butter and fine salt.
- 18
Simmer caramel
2 minHands-onReturn to low heat and simmer for 2 minutes, stirring smooth.
- 19
Cool caramel
15 minHands-off · check as directedCool to lukewarm.
- 20
Spread caramel layer
3 minHands-onSpread caramel over the cold pastry case.
- 21
Firm caramel
60 minHands-off · check as directedRefrigerate for 45–60 minutes until firm enough to support ganache.
- 22
Heat ganache cream
3 minHands-onHeat ganache cream until steaming and pour over ganache chocolate.
- 23
Soften chocolate
2 minHands-off · check as directedLeave for 2 minutes.
- 24
Stir ganache
2 minHands-onStir smooth and add ganache butter.
- 25
Cool ganache
15 minHands-off · check as directedCool ganache to lukewarm.
- 26
Add chocolate layer
3 minHands-onPour ganache over the firm caramel and add optional flaky salt.
- 27
Set tart
120 minHands-off · check as directedRefrigerate for at least 2 hours until set.
- 28
Rest: Temper before cutting
20 minHands-off · check as directedStand for 15–20 minutes before cutting.
- 29
Slice
3 minHands-onUnmould and slice with a warmed dried knife.
Equipment check
3 items required
- 23 cm tart tin about 3 cm deep
- baking beans
- heavy saucepan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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