This salted caramel tart is an elegant and decadent dessert that is bound to be a crowd pleaser. The edible gold leaf and gold lustre spray finish it off with a flourish. Add a cluster of cherries on top for extra wow factor. This dessert will be gobbled up in an instant – let me show you how to make it (the cheat’s way!)
It’s always a bit risky attempting a dessert you’ve never baked before in the hours before a dinner party. I remember one year when Justin and I threw our first dinner party for his family. I decided to bake an enormous cake covered in chocolate ganache. Little did I know back then that temperature is everything.
Pour the ganache when it’s too warm and it’ll run everywhere, too cool and it will stiffen and not pour at all. So I was left with a cake covered in a pool of runny ganache and it was an absolute eyesore.
I’ve since discovered I’m actually quite good at making ganache and it’s not as complicated as people make out. Don’t forget to read the recipe notes before you attempt this recipe!
Salted Caramel Tart Made Easy
I’m telling you this because you don’t need to be a master baker in order to pull a showstopper dessert out of the bag. Sure, you could make your own pastry and stress over the temperature of the caramel.
But you don’t have to if that’s not your thing.
I’m going to show you how to make a decadent salted caramel tart with chocolate ganache – made the easy way – in a quarter of the time it would take to bake the whole thing from scratch.
And guess what?
Your guests will never know you didn’t make your own pastry or caramel, because they’ll be bowled over by the ganache!
Salted Caramel Tart with Edible Gold Leaf
- 175g all butter pastry case
- 397g tin of caramel (I used Carnation)
- pinch of sea salt
- 340 g dark chocolate chopped
- 340 ml double cream
- Put the tin of caramel and a pinch of sea salt into a small bowl and beat it until it loosens the consistency. Pour the caramel into the pastry case and smooth it all over with a rubber spatula.
To make the ganache
- In a small saucepan on a low heat the double cream. You don't want it to boil or even simmer - it just has to be hot enough to melt the chocolate so keep an eye on it. Refer to recipe notes for tips.
- Once the cream is hot (see notes) remove from the heat and tip the chopped chocolate in. Stir it gently until it looks smooth and melted.
- Now cool the ganache for a couple of minutes so it's loose enough to flow into the tart but thick enough not to run out of the pastry. Refer to recipe notes for tips.
- Leave the salted caramel tart to set in the fridge for an hour and then dust it with cocoa and press edible gold leaf into the top. For extra pizazz give it a spritz with edible glitter spray and pile cherries on top for colour and texture.
- For a chocolate ganache filling the ratio of cream to chocolate is 1:1 equal parts chocolate to cream. That's 4 ounces of chocolate to 4 ounces of cream.
- Don't boil or simmer the cream when making the ganache. You will know it's ready when you can put your finger in the saucepan and keep it there for 3 seconds. Any hotter and you'll have a ruined ganache!
- Before you pour the ganache leave it to cool slightly. You can keep testing the consistency by using a spoon to see how runny it is. It should be loose enough to pour but not so loose it runs out of the pastry dish.
Something else in mind? Check out my other Showstopper desserts for inspiration.
If you try this Salted Caramel Tart, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!