Dark Chocolate and Salted Caramel Tarte

This decadent dessert combines the rich flavors of dark chocolate and salted caramel in a buttery shortcrust base. The glossy ganache, paired with the gooey salted caramel layer, creates a perfect balance of sweet and salty. An ideal treat for holiday celebrations or any special occasion.

For the shortcrust pastry:

• 200g all-purpose flour

• 100g unsalted butter (cold, cubed)

• 2 tbsp granulated sugar

• 1–2 tbsp cold water

For the salted caramel:

• 1/2 cup granulated sugar

• 2 tbsp unsalted butter

• 1/4 cup heavy cream

• 1/4 tsp sea salt flakes

For the dark chocolate ganache:

• 200g dark chocolate (finely chopped)

• 1/2 cup heavy cream

• 1 tbsp unsalted butter

For garnish:

• Sea salt flakes

• Edible gold leaf (optional)

Step 1: Make the pastry

1. In a food processor, combine flour, butter, and sugar. Pulse until the mixture resembles breadcrumbs.

2. Add cold water, one tablespoon at a time, and mix until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.

Step 2: Blind bake the crust

1. Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface and transfer to a tart tin. Trim the edges.

2. Line with parchment paper, fill with baking beans, and bake for 15 minutes. Remove the beans and bake for another 10 minutes until golden. Let cool.

Step 3: Prepare the salted caramel

1. In a saucepan, melt sugar over medium heat until it turns amber.

2. Stir in butter until melted, followed by heavy cream. Simmer for 1–2 minutes. Add sea salt and let cool slightly.

3. Pour the caramel into the cooled tart shell and refrigerate until set.

Step 4: Make the ganache

1. Heat heavy cream in a saucepan until steaming. Pour over the chopped chocolate and let sit for 2 minutes.

2. Stir until smooth and glossy. Add butter and mix until incorporated.

Step 5: Assemble the tarte

1. Pour the ganache over the set caramel layer and smooth the surface. Refrigerate for at least 2 hours.

Step 6: Garnish and serve

1. Sprinkle with sea salt flakes and edible gold leaf before serving.