Food

Yummy salted-caramel chocolate tart recipe

Yummy salted-caramel chocolate tart recipe

As autumn approaches and the weather gets cooler, we realise how precious outdoor picnics are. What could be more scenic than sitting under a tree watching the leaves turn colour?

And the perfect way to do this is by enjoying these last few moments before winter with a picnic. Chef Suné Niemand from The Upper Crust shares her salted-caramel chocolate tart with us. This crunchy Oreo biscuit-base, topped with silky smooth, salted caramel chocolate ganache, is a great dessert to add to your picnic basket for a deliciously addictive treat.

Ingredients

Base:

100 g Oreo cookies, biscuit only, filling removed

50 g butter, melted

Salted caramel chocolate ganache:

250 ml heavy cream

125 g sugar

30 g glucose syrup

½ t sea salt

300 g milk chocolate

125 g dark chocolate

Decoration:

½ t flaked sea salt (like Maldon)

 

Method:

Base:

In blender, process cookies until fine crumbs form. Transfer crumbs into a bowl and stir in melted butter. Press mixture evenly onto bottom and up the sides of a tall spring-form pan (12-cm diameter).

Salted caramel chocolate ganache:

  1. Melt chocolate in a bowl, preferably glass, over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
  2. In a small saucepan, bring the cream and the syrup to a boil and set aside.
  3. In another saucepan, heat sugar until it caramelises, then remove from the heat. Very slowly, stir in the warm cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Add salt.
  4. Pour the warm caramel over the melted chocolate. Using a silicone spatula, slowly stir in a circular motion, starting from the centre of the bowl and working outwards, until the mixture is glossy and silky smooth.
  5. Pour ganache into a tart shell and refrigerate for at least 4 hours or overnight.
  6. Sprinkle tart with flaked sea salt just before serving.

 

For more recipes visit www.uppercrustbfn.co.za or contact them at 084 231 3332

 

Get It Bloemfontein November 2018


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