SALTED CARAMEL TART
 
 
Ingredients
  • For the base
  • 30 digestive biscuits
  • ½ cup butter, melted (113g)
  • For the salted caramel ganache
  • ½ cup sugar
  • ¼ cup butter (55g)
  • ½ tsp sea salt + more for topping
  • 1 cup fresh cream
  • 1 cup dark chocolate, chips or roughy chopped(175g)
Instructions
  1. Start by crushing the biscuits into fine crumbs and add the melted butter. Mix it well so that the crushed biscuits are even coated in the melted butter and the mixture resembles wet sand.
  2. ⁠Press this mixture down into an even layer in the bottom and sides an 8 inch tart pan with a removable bottom. Refrigerate for 15 minutes so that tge biscuit base sets completely.
  3. ⁠Meanwhile, make the caramel by taking the sugar in a heavy bottomed pan set over medium heat. Do not stir the sugar at this stage. Let it melt on its own.
  4. ⁠Once the sugar has completely melted and turned golden-amber in colour, add the butter and sea salt and mix using a spatula or wooden spoon. Continue cooking for a few minutes until the butter is properly incorporated into the caramelised sugar.
  5. ⁠Once the butter is incorporated completely, lower the heat, add the fresh cream and continue mixing. Be careful as the cream will bubble up vigorously at this stage.
  6. ⁠Cook for another minute or so till everything is nicely combined and thick.
  7. ⁠Pour the hot caramel over dark chocolate chips or finely chopped dark chocolate and combine to make a smooth and glossy filling.
  8. ⁠Take the set tart base out of the fridge and spread the caramel ganache evenly all over the base. Refrigerate again for 1 hour or till the ganache sets.
  9. ⁠Sprinkle some more sea salt on top before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/salted-caramel-tart/