Sweet and savory meet with delicious results in this elegant tart.

　　

Ingredients

Serves 8 to 10

　　

For the crust:

150 g unsalted butter, softened

　　2/3 cup confectioner's sugar

　　1/3 cup Dutch cocoa powder

　　1 1/2 cups all-purpose flour

　　2 egg yolks

　　1 teaspoon vanilla extract

　　Sea salt, to serve

　　

For the caramel filling:

3/4 cup half and half

　　90 g unsalted butter

　　1 1/2 cups superfine sugar

　　1/2 cup water

　　1/2 teaspoon sea salt flakes

　　

For the chocolate glaze:

1/2 cup half and half

　　125 g dark chocolate, chopped

　　

For the crust:

Step 1

Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm. Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.

　　

For the caramel filling:

Step 2

To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.

　　

For the chocolate glaze:

Step 3

To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.

　　Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.