Salted Caramel Chocolate Tart Recipe


At Christmas you need to pull out all the stops and this Chocolate Tart is just the answer from Little Kitchen cookery school in Bristol. Totally decadent, so rich…and possibly too hard to share!



320g shortcrust pastry

70g butter

70g demerara or light brown sugar

70g double cream

For the chocolate filling:

135ml double cream

135g MIA dark chocolate chopped


1.Roll out the pastry on a lightly floured surface to about the thickness of a 50p  coin, then lift into tart tin. Repeat to line four tins.

2.Press down gently on the bottom and sides, then trim off any excess pastry by rolling a rolling pin over the lip of the tin. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins to reduce shrinkage when baking

3.Preheat oven to 200C/ Fan 180C. Set shelf to top 1/3.

4.Whilst the pastry is chilling, make the salted caramel filling by melting the butter and sugar together in a small saucepan, once they start to bubble, stir in the cream and bring to the boil for 2-3 minutes. Stir in the sea salt flakes.

5.Line the tart with a cartouche and fill with rice or dried beans. Bake for 15 mins, then discard the baking paper and beans, and bake for another 5-7 mins until light golden, no greasy/ wet patches and sandy to touch.

6.To make the chocolate filling, bring the cream to just below the boil and then pour over chopped dark chocolate, stirring until all melted.

7.When the pastry is ready, remove it from the oven, leave to cool in tartlet tin for 5 minutes then remove from case. Pour in the salted caramel mixture, sharing between the tartlet cases and leave to cool.

8.Once the caramel and chocolate filling have cooled, pour the MIA chocolate over the caramel, sharing between the cases. Chill in fridge for a few hours before serving.