I’ve got insane cravings for this delicious combination. It sounds a bit odd but the salt balances the intense sweetness from the caramel and chocolate. Sea salt flakes provide the best eating experience because they remain whole and you get a little burst when you bit into the caramel. Best thing yet you don’t need to bake this one, just a quick chill in the fridge is all it needs! This was a special collaboration with my friendsRosemarie Cruz and Julie Flestado. You can check out their blogs by clicking the links. This feature was published in Grapeshot Magazine Issue 7: Music.
4x10cm sweet shortcrust tart cases (or 1x20cm)
1 can caramel pie filling
1 tsp sea salt flakes
150g dark chocolate, broken into small pieces
50mL thickened cream
Combine the caramel filling and sea salt in a mixing bowl. Spread the caramel mixture in an even layer in the shortcrust tart cases. Place the tarts onto a tray and then in the fridge to set while you make the chocolate layer.
Place the chocolate and cream in a microwave-safe glass bowl. Microwave for 1 minute and stir with a spatula. If the chocolate is still grainy return to the microwave and continue to heat in 30-second bursts, stirring each time, till the cream and chocolate have combined into a ganache. Allow the mixture to cool.
When cool, remove the tart cases from the fridge and carefully pour the chocolate over the caramel. Return the tarts to the fridge to allow the chocolate to set.
When ready to serve remove the tarts from the fridge for 5 minutes before cutting into wedges.
Variation: Try a white chocolate ganache tart with orange and lavender. Melt 200g of white chocolate and 100mL of thickened cream in the microwave to make a ganache. Stir to combine and allow to cool. Spread 1 tbsp orange marmalade into the base of each tart. Once cool, pour the ganache into tart cases and refrigerate till set. Top with an edible lavender flower or crushed dried ones. You can find edible lavender in specialty food stores.
Writer’s note: a version of this article was first published in Grapeshot Magazine Issue 7|Volume 5| Music
Happy Cooking and Keep Smiling,