Recipe adapted from Delicious Magazine
Recipe makes 6-8 depending on size of tart cases.
I used unsalted butter and a little French salt, but you can use salted butter as in the original recipe.
1 x Sweet tart dough from this recipe
For the caramel ganache:
225g granulated sugar
60ml water
120g unsalted butter, cubed
A couple of pinches of salt
3 tbsp double cream
For the chocolate ganache:
200g plain chocolate, broken up
4 tbsp double cream
30g unsalted butter, cubed
A couple of pinches of salt
Make the sweet tart dough and bake tart cases ahead of the filling, keep in an airtight container until ready to use.
Make the caramel ganache.
In
a heavy based frying pan, dissolve the sugar in 60ml water over a low
heat. Increase the heat until the syrup turns a deep amber colour.
Don't stir the pan or the sugar will crystallise - you can swirl the
pan a little to cook the caramel evenly.
Take off the heat and leave
to cool for 1-2 minutes, then stir in the butter with the pinches of
salt. Set aside for 2 minutes and then whisk in the cream, beating
until smooth and glossy.
Transfer to a glass bowl and chill for 15 minutes to cool and thicken.
Make the chocolate ganache.
Heat the chocolate, cream, butter and salt in a heatproof bowl over a pan of simmering water, stirring until smooth.
Set aside to cool a little.
The
recipe says to loosely swirl the caramel and chocolate ganaches
together and to fill each tart case with a generous tablespoon. I found
it easier to spoon the chocolate ganache into the tart and then swirl
in some of the caramel with a spoon.
Serve at room temperature with cream or ice cream if wanted.