150g softened unsalted butter
100g caster sugar
60g egg mix (see notes)
225g plain flour
20g cocoa powder
40g icing sugar
360g caster sugar
230g cold unsalted butter
3g flakey salt
100g dark Callebaut Chocolate
25cm tart tin with a removable base (preferably non stick, otherwise spray lightly with canola oil)
Preheat your oven to 170 degrees celsius (fan forced).
To prepare the tart base, add the softened butter, caster sugar and egg mixture into your stand mixture. Combine on low speed.
Add the flour, cocoa powder, icing sugar and salt and mix on low until just combined. Do not over mix.
Gently knead the dough on a benchtop to fully incorporate any loose flour, shape into flattened square, wrap in glad wrap and refrigerate for 30 minutes or until cool to touch.
Once the dough is chilled, dust your bench with flour and roll out the dough to 4-5mm thick.
Line your tart with ring with the dough and refrigerate for another 30 minutes.
Bake the tart base for 18 minutes.
Once the tart base is out of the oven you can then start the caramel filling, this will allow cooling time for your base.
Add two tablespoons of the sugar to your saucepan and continuously stir whilst melting. Once fully melted continue to add sugar in small amounts and melt until all sugar has been used and is golden brown. Don't rush this stage, it does take time.
While your sugar is melting add your cream to a separate saucepan and warm it up. No need to bring it to the boil, it just needs to be warm.
As soon as all of the sugar has melted and is golden brown, slowly stream the warm cream into the melted sugar and mix through (reserve the saucepan, you can use it to make the ganache in the next stage). Cook caramel for 2-3 minutes, continuously stirring (the crunchy bits will melt).
Add in the cold butter and flakey salt and mix until thoroughly combined.
Pour the caramel straight into the tart base and place in the fridge until caramel is firm.
While the caramel is setting you can make the ganache.
Heat the cream for the ganache in your reserved saucepan until very hot, almost boiling. Add in the chocolate and mix well with a spatula until it has all melted and is well combined.
Gently pour the chocolate ganache over the caramel layer of your tart. Ensure it is spread evenly.
Refrigerate tart until needed, a minimum of two hours.
For the egg mix, simply mix up 1-2 eggs with a fork and weigh out what you need.
Gluten free flour can be used instead if desired.
Makes 1x25cm round tart