Baked Salted Dark Chocolate and Caramel Tart

Spoil your guests with a slice of this divine tart.

It has a silky, bittersweet filling from using a 72% cocoa solids chocolate and sea salt, while the dulce de leche makes it melt-in-the-mouth scrumptious.

1 blind-baked tart case (see recipe below)

good-quality cocoa for dusting

FILLING 400 grams dulce de leche (see Cook’s note)

200 grams dark chocolate (72% cocoa solids), melted and cooled to room temperature

2 large eggs, size 7 ¼ teaspoon sea salt

Preheat the oven to 150°C regular bake.

FILLING: Gently whisk all the ingredients together in a large bowl until just combined and smooth, then pour into the tart case. Don’t overmix or the chocolate might start to seize.

Bake for 15-20 minutes or until the filling is set when lightly pressed with your finger.

Leave the tart to cool completely in the tin before removing. Dust with cocoa and cut into wedges to serve. SERVES 10

COOK’S NOTE: A 380-gram tin of caramel condensed milk can replace the dulce de leche. You will need to whisk it really well in a separate bowl, to remove any lumps before adding it to the remaining ingredients.