Gourmet Choccy Ganache and Salted Caramel Tart!

I gave you a gourmet meat dish the other day so why not follow it up with another simple yet gourmet dessert. The only tricky bit here is getting the caramel right, but if you mess up it’s no biggie. Just pick yourself up and do it better next time.

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(Preparation/Cooking time: 1 Hour, Difficulty Level: 4 – Little Bit Tricky)

(Suitable for Vegetarians)

Ingredients:

Usually, I’d say add as much of this or that as you want, but seeing as it is dessert we need to be a little more precise, so I will include some specific measurements for some of the ingredients.

  • 200g of Dark Chocolate (Best to get some with about 70% or more cocoa in it. Keeps the dessert from getting overly sweet)
  • 75-100g of unsalted butter
  • 500g/2 tubs of double cream
  • Half to ¾ pack of digestive biscuits
  • ¾ mug of sugar (Avg sized mugs, but depends if you want lots of caramel or a little bit)
  • 1 level tbsp of salt
  • Icing Sugar (Optional)
  • Nuts (Optional)
  • Ice Cream (Optional)
  • Fruit (Optional)

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Equipment:

  • Cake/Pie tin
  • Large mixing bowl
  • Saucepans
  • Whisk

Instructions:

1)      Pre heat oven to about 200°C-220°C.

2)      Place your biscuits into a large mixing bowl and beat the crap out of it until they’re all broken up.

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  • They don’t all have to be the same size, you decide on however broken up you want them.

3)      Melt about 75g of butter in a small ‘dry’ pan, ensuring you swirl the pan constantly to prevent it from burning.

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  • It should be just melted and not bubbled at all.

4)      Pour the melted butter into the biscuits and mix thoroughly until everything is coated and you can shape it slightly when you press it against the side of the bowl.

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  • If the biscuits aren’t sticking to each other or the mix still looks a bit dry, just melt some more butter and top it up.

5)      Pour into a cake/pie tin and compress the surface and around the edges to your desired thickness and pop into the oven to bake for 5-8 minutes, then remove from oven and let it rest.

  • If you don’t have a cake or pie tin, just find anything you want with high and straight sides to make your tart in like a flat-based casserole dish.

Now to make the salted caramel. This is the real only tricky bit of the dish and to be honest with you, actually messed it up and didn’t have any more sugar to make another batch so I went along with what I had, but I will tell you the correct method of how to make it here.

6)      Firstly, prep what you need so you don’t run around like a headless chicken while the caramel cooks because it can go from okay to burnt in an instant., i.e. take 3-4 cubes of butter, your cream and your salt.

7)      Place your sugar into a ‘dry’, shallow pan and turn to low/medium heat. (Now, you need to constantly focus on this to stop anything from burning).

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8)      Constantly swirl the pan to the keep the sugar moving so the bottom doesn’t burn. DO NOT use anything to stir it as it will mess it up.

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  • You will start to see the edges and bits of the centre turn brown as it melts.

9)      Once all the sugar has melted, add your butter and swirl continuously until all of it has melted.

  • It will bubble up like crazy, but do not panic. It’s all fine and just be careful not to burn yourself.
  • If it bubbles before you add anything to it, you’ve burnt your caramel so I’d advised you to get rid of it and do a new batch or it’s gonna taste unpleasant and will be rock solid and inedible once it cools.

10)   Once the bubbling has subsided, take it off the heat and slowly add the cream (about a 4:1 ratio of caramel to cream) and again constantly swirl until it is thoroughly mixed in.

  • Again, it will bubble as hot and cold does not go well with each other.

11)   Finally, add the salt and swirl the pan until it has all dissolved into it, then take off the heat.

12)   Pour the caramel onto your biscuit base ensuring to cover all the surfaces and then set aside to cool.

  • If there isn’t enough, just repeat steps 7-10.

13)   Finally, to make your chocolate ganache, take your chocolate and break it up into the smallest pieces possible. Though it doesn’t matter if you can’t, small pieces just mean it will melt faster later on.

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14)   In a sauce pan, turn to medium-high heat, and add the about half a mug of cream to heat up ensuring to whisk continuously to stop it from burning.

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15)   Slowly, add the broken chocolate in to melt until it turns into a thick chocolatey mixture.

  • If you think it is too thick and want a thinner consistency to your tart slowly add more cream and whisk it in until you get your desired consistency.

16)   Pour the chocolate mixture onto the caramel and shake the tin to get an even layer of chocolate all over.

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17)   (Optional) Top with chopped nuts.

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18)   Place in fridge to set, i.e. until the chocolate gets thicker.

19)   Once set, cut a huge slice for yourself, top with icing sugar, ice cream, fruit or anything you want.

20)   Serve and Enjoy!

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