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Salted Caramel, Chocolate & Nutella Tart

Posted on: February 4, 2016     |     0 comments

Salted Caramel Tart


Makes 4 (48 portions)



1kg plain flour

500g unsalted butter

4 egg yolks

100g cater sugar

Slowly bring together to the consistency of breadcrumbs. Add 50ml of water until it all just comes together. Divide into 4  flattened balls, wrap in cling film and chill in the fridge for 2 hours. Roll out until thin and line the tart tins with the pastry, leave the pastry hanging over the edges. Pierce the pastry with a fork along the base, line the inside of the tart with greaseproof and weigh down with baking beans. Chill in the fridge for half an hour to prevent the pastry shrinking. Cook for 15 mins at 180. Carefully remove the beans and greaseproof paper. Cook for another 10 minutes until slightly browned. When cold line the inside of the tart shells with melted dark chocolate and allow to set.

Salted Caramel

750g caster sugar

180g glucose

500g unsalted butter (cubed)

600ml whipping cream

1 vanilla pod (seeded)

30g ground sea salt


Place the whipping cream in a pan and heat with the vanilla seeds. Place the glucose in a pot with a bit of the sugar and place on the heat. Add the sugar slowly melting bit by bit until added. Keep stirring and heating until the sugar turns an amber colour. Add the cream bit by bit, it will boil violently so stir carefully. Add the butter slowly until smooth and fully incorporated. Then add the salt. Pour into the tart shells and allow to set.


Chocolate & Nutella Topping


1.2kg milk chocolate

75g butter

900ml whipping cream

750g nutella


Add all to a pot and heat slowly and until smooth. Pour over the top of the caramel and leave to set. Remove from tart tins, slice & serve. Each full tart serves between 12-16 people depending on portion size.

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