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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Dark Chocolate & Salted Caramel Tart

Dark Chocolate & Salted Caramel Tart

Servings: 8-10

Ingredients

Pastry:
1 cup cake flour
1/4 cup (60ml) NOMU Cocoa Powder
½ cup icing sugar, sieved
Pinch of NOMU Sea Salt
100g cold butter, cubed
1 egg yolk
3-4 tsp ice cold water

Caramel:
75g unsalted butter
100g granulated white sugar
3 tbsp water
125ml cream, warmed
¼ tsp NOMU Sea Salt

Chocolate filling:
300g NOMU Decadent Hot Chocolate or NOMU Organic Dark Baking Chocolate
1 cup cream
3 tbsp granulated white sugar
4 tbsp unsalted butter, cubed
Pinch of NOMU Sea Salt

To decorate:
Dark chocolate shavings
Cocoa powder, to dust

Directions

To make the pastry, sieve the flour, cocoa, icing sugar and salt together. Place the dry mixture and butter cubes in a food processor and blitz it together until the pastry mixture resembles fine bread crumbs. Add the egg yolk and blitz through, then add the water spoon by spoon until the mixture comes together to form a dough. Shape the dough into a flat disk and cover with cling film before placing it in the fridge to rest for at least 30 minutes.

Roll the pastry out thinly on a lightly floured surface and line a 22 x 3.5cm tart tin, leaving the excess pastry to hang over the edges. Chill in the fridge for a further 30 minutes.

Preheat the oven to 180°C. Cut off the excess pastry from the tart using a rolling pin or a sharp knife. Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes then remove the beans and bake for a further 5 minutes.

To make the caramel, melt the butter, sugar and water together in a small saucepan and stir until the sugar has completely dissolved. Turn the heat up slightly and let the mixture simmer until it reaches a medium coloured caramel colour, swirling the pot every now and again. Add the warm cream, whisk through and bring back to a boil before adding the salt. Pour the caramel into the cooled tart shell, and set aside until completely cool and set.

For the chocolate filling, place the NoMU Decadent Hot Chocolate pieces in a medium bowl and set aside. Combine the cream, sugar, butter, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the liquid comes to a boil. Pour the hot cream mixture over the chocolate pieces and stir gently until all the chocolate has melted. Set aside to cool to room temperature. Pour the chocolate filling onto the cooled and set caramel layer and place the tart in the fridge. Chill for about 2-3 hours to set before decorating with chocolate shavings and a light dusting of cocoa powder.

 

Tips: If you’re not in the mood to make caramel from scratch, you can cheat and use Caramel Treat. Alternatively, leave out the caramel entirely for a delicious chocolate tart.

Ingredients

Pastry:
1 cup cake flour
1/4 cup (60ml) NOMU Cocoa Powder
½ cup icing sugar, sieved
Pinch of NOMU Sea Salt
100g cold butter, cubed
1 egg yolk
3-4 tsp ice cold water

Caramel:
75g unsalted butter
100g granulated white sugar
3 tbsp water
125ml cream, warmed
¼ tsp NOMU Sea Salt

Chocolate filling:
300g NOMU Decadent Hot Chocolate or NOMU Organic Dark Baking Chocolate
1 cup cream
3 tbsp granulated white sugar
4 tbsp unsalted butter, cubed
Pinch of NOMU Sea Salt

To decorate:
Dark chocolate shavings
Cocoa powder, to dust

Directions

To make the pastry, sieve the flour, cocoa, icing sugar and salt together. Place the dry mixture and butter cubes in a food processor and blitz it together until the pastry mixture resembles fine bread crumbs. Add the egg yolk and blitz through, then add the water spoon by spoon until the mixture comes together to form a dough. Shape the dough into a flat disk and cover with cling film before placing it in the fridge to rest for at least 30 minutes.

Roll the pastry out thinly on a lightly floured surface and line a 22 x 3.5cm tart tin, leaving the excess pastry to hang over the edges. Chill in the fridge for a further 30 minutes.

Preheat the oven to 180°C. Cut off the excess pastry from the tart using a rolling pin or a sharp knife. Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes then remove the beans and bake for a further 5 minutes.

To make the caramel, melt the butter, sugar and water together in a small saucepan and stir until the sugar has completely dissolved. Turn the heat up slightly and let the mixture simmer until it reaches a medium coloured caramel colour, swirling the pot every now and again. Add the warm cream, whisk through and bring back to a boil before adding the salt. Pour the caramel into the cooled tart shell, and set aside until completely cool and set.

For the chocolate filling, place the NoMU Decadent Hot Chocolate pieces in a medium bowl and set aside. Combine the cream, sugar, butter, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the liquid comes to a boil. Pour the hot cream mixture over the chocolate pieces and stir gently until all the chocolate has melted. Set aside to cool to room temperature. Pour the chocolate filling onto the cooled and set caramel layer and place the tart in the fridge. Chill for about 2-3 hours to set before decorating with chocolate shavings and a light dusting of cocoa powder.

 

Tips: If you’re not in the mood to make caramel from scratch, you can cheat and use Caramel Treat. Alternatively, leave out the caramel entirely for a delicious chocolate tart.

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