Good Housekeeping UK

Chocolate Salted Caramel Tart

Name: Chocolate Salted Caramel Tart
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12
Ingredients: 300 g (11oz) pack hobnobs; 1 tbsp. cocoa powder; 125 g (4oz) unsalted butter, melted; 397 tin caramel, we used Carnation; 75 (3oz) unsalted butter; 1 tsp. sea salt flakes; 100 (3 ½oz) milk chocolate, chopped; 200 (7oz) dark chocolate, chopped; 400 mL (14 fl oz) double cream; 200 mL (7 fl oz (⅓ pint)) double cream; Easter chocolates and sprinkles (we used small Easter eggs, Kinder Chocobons, Aero Bubbles, gold confetti sprinkles)

A chocolate lover's dream, this one is sure to impress!

By The Good Housekeeping Web teamPublished: 21 February 2018

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A decadent hail to everything Easter! A hobnob tart case contains a salted caramel layer and a chocolate layer that's decorated with whipped cream and your favourite Easter chocolate and sweets.

This tart will need to go in the fridge for at least four hours or overnight.

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Yields:

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Cal/Serv:

731

Ingredients

FOR THE BISCUIT CRUST

300 g
(11oz) pack hobnobs
1 Tbsp.
cocoa powder
125 g
(4oz) unsalted butter, melted

FOR THE SALTED CARAMEL

397
tin caramel, we used Carnation
75
(3oz) unsalted butter
1 tsp.
sea salt flakes

FOR THE CHOCOLATE FILLING

100
(3 ½oz) milk chocolate, chopped
200
(7oz) dark chocolate, chopped
400 ml
(14 fl oz) double cream

TO DECORATE

200 ml
(7 fl oz (⅓ pint)) double cream
Easter chocolates and sprinkles (we used small Easter eggs, Kinder Chocobons, Aero Bubbles, gold confetti sprinkles)

Directions

1. Step 1
  For the biscuit crust, whiz hobnobs to fine crumbs in a food processor, then pulse in the cocoa and melted butter until well combined. Tip into a 23cm (9in) deep tart tin and using a spoon or your hands, press firmly into the base and up the sides. Chill while you make the filling.
2. Step 2
  To make the salted caramel, heat the tinned caramel, butter and 3tbsp water in a saucepan. Bring to a simmer, whisking occasionally, then continue cooking over a medium/high heat for 10min, until it reaches 105°. Remove from the heat and stir in sea salt flakes. Leave to cool for 15min before pouring into the tart tin. Transfer to the fridge and chill for 1hr.
3. Step 3
  For the chocolate filling, melt both chocolates over a pan of simmering water or in a microwave. Set aside to cool to room temperature. Whip the cream to soft peaks and fold the chocolate into the cream until combined. Place spoonfuls of chocolate mix over the caramel layer, and spread gently to cover. If you want a smooth surface, dip a palette knife in very hot water, wipe dry, and spread over the chocolate to smooth. Return to the fridge to set for at least 4hr or overnight.
4. Step 4
  Remove tart from the fridge 30min before serving. When ready to serve, whip the cream to soft peaks. Spoon over the chocolate pie and decorate with Easter chocolates.