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Step 1: SHORTBREAD DOUGH

250g / 2 Cups Plain Flour

83g / 2/3 Cup Icing Sugar

226g / 1 Cup Unsalted Butter (cold and cut into cubes)

1/2tsp Salt

Add the flour, sugar and salt to a food processor and pulse to incorporate together. Add the the butter and pulse until clumps form. Wrap in clingfilm and place the dough in the fridge to chill for 2 hours. After 2 hours, roll out the dough large enough to cover your tart pan. Cut off the excess dough, prick the bottom of the tart with a fork and place in the freezer for 30 minutes. After 30 minutes, bake the tart shell at 220 degrees C / 248 degrees F for 20-25minutes or until golden brown.

Step 2: SALTED CARAMEL

450g / 2 Cups Caster Sugar

12tbsp Cold Water

226g / 1 Cup Unsalted Butter

240ml / 1 Cup Heavy Cream

1/2tsp Salt – for regula caramel

1 & 1/2tsp Salt- for salted caramel

2tsp Vanilla Extract

Add the sugar and water to a saucepan and and heat on a high heat until the sugar melts and begins to boil. Once the mixture begins to boil, continue to heat the mixture until it turns deep amber in colour. (to make sure the sugar mixture does not burn, swirl the pot around to move the liquid. It’s important not to stir the mixture, so swirling the entire pot will stop the mixture from burning and give an even colour.) Once the mixture is a deep amber colour, add in the butter and continue stirring. Once the butter has melted, remove from the heat and add in the heavy cream. To finish, add the salt and vanilla. Add the caramel to the tart shell and leave to set slightly. Note: the caramel will thicken up as it cools.

Step 3: CHOCOLATE GANACHE

250g / 1 & 1/2 Cups Milk Chocolate (broken up into small chunks)

235ml / 1 Cup Heavy Cream

Place the chocolate in a bowl. Bring the heavy cream to a boil and pour over the chocolate. Leave to sit for 5 minutes. Sir the mixture continuously until the cream and chocolate are homogenous. Pour the ganache over the caramel. Sprinkle some sea salt on top.Leave to set for 2-3 hours before serving.

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