Chocolate Salted Caramel Tart Recipe for 6/8 serves
500g Paneton Sweet Pastry (there will be excess pastry leftover for other uses)
180g Crème de Salidou (salted caramel)
200g Grand Jury Dark Chocolate
150ml Thickened Cream
Le Guerandais Fleur de Sel (salt for garnishing)
Defrost Paneton Sweet Pastry as per instructions
Preheat oven to 180 degrees
Roll out pastry and line a tart dish with pastry. Trim the edges and prick the base with a fork.
Line the base with non-stick baking paper, fill with baking weights (or rice) and cook for 15 minutes.
Remove the baking weights and paper, brush the base with 1 egg white (lightly whisked) and return to the over for a further 10-15 minutes until golden brown.
Take the pastry case out of the oven and leave to cool.
Once cool, line with Crème de Salidou (salted caramel cream) and put in the fridge to slightly set.
To make the dark chocolate ganache, melt 50g butter in a pan over medium heat, add 150ml thick cream and mix until warm. Add through 200g chopped dark chocolate and stir until it starts melting on the stove top. Remove from heat and keep mixing until all chocolate is melted. Allow to cool slightly without it going hard.
Pour chocolate ganache over the Creme de Salidou and top with Le Guerandais Fleur de Sel (flower salt).
Serve by itself, with cream or icecream.