Chocolate Caramel And Rose Tart

• Refrigerated

  • 2 Eggs + 1 yolk

• Baking & Spices

  • 60 200 g chocolate
  • 350 g Flour
  • 1 pinch Salt
  • 1 tbsp Sea salt
  • 125 g Sugar

• Dairy

  • 175 g Butter
  • 1 tin Caramel condensed milk
  • 250 ml Whipping cream

• Other

  • 25 g Liquid glucose

Found on wildeorchard.co.uk

Description

Directions

• For the pastry
• Measure flour into a medium mixing bowl
• Rub cold butter through the flour until the mixture is pea sized. You can do this in a food processor.
• Add the sugar and pinch of salt and mix to combine.
• Add the eggs and yolk.
• Mix gently. Turn out onto a lightly floured surface and knead just until dough comes together.
• Cling film and rest for 20 minutes in the fridge.
• Roll pastry out onto lightly floured surface and roll to 1 cm thick.
• Line your greased tart tin. I used a 34 cm rectangle tart tin.
• Blind bake at 180c for 15 minutes. Brush the pastry shell with egg wash and return to the oven for a few more minutes, until golden and crisp.
• In a medium bowl mix the caramel condensed milk with the sea salt.
• Spread a layer of caramel on the tart base.
• For the Chocolate Ganache
• Measure the cream, chocolate, and glucose into a medium pan.
• Place over a low to medium heat until melted.
• Remove from the heat and add the butter a bit at a time until incorporated.
• Pour into your prepared and cooled tart shell.
• Place in the fridge to set.
• Scatter with dried rose petals.