Salted Caramel Tart
— Dessert by Chef-Patron Hrishikesh Desai, Farlam Hall Hotel & Restaurant
INGREDIENTS
Makes 10 portions
Sweet Pastry
450g unsalted butter 650g T55 flour (or plain flour, if unavailable)
290g sugar
1 egg, plus eggwash for glazing
Caramel Custard 500g double cream 135g egg yolks
217g sugar 7g Maldon salt
Chocolate Cake 170g coffee (strong) 3 eggs
185g buttermilk 150g flour
65g cocoa powder 4g salt
7g bicarb
6g baking powder 300g caster sugar 60g butter, melted
METHOD Sweet Pastry
1. Mix butter, flour and sugar in a bowl until it forms a breadcrumb consistency.
2. Add the egg, and mix until it starts to come together.
3. Gently work the pastry until it forms a ball of dough. 4. Remove the dough from the bowl, wrap in clingfilm and leave it in the fridge for at least 30 minutes.
5. Preheat the oven to 170°C. 6. Roll the pastry to ½cm thick and ease the pastry over 10 greased 7cm tins, making sure you push it in to the sides.
7. Cook the pastry until the tart cases are golden brown (approx. 12 minutes).
8. Remove the tart cases from the oven, brush with eggwash and cook for a further 3 minutes.
Caramel Custard
1. Preheat the oven to 95°C.
2. In a saucepan, bring the cream to the boil then pour it over the egg yolks and 75g of the sugar in a bowl.
3. Place the mixture back into the pan and cook to 81°C to form a custard, then take off the heat. Set aside.
4. In a separate pan, take the remaining 142g of sugar to 177°C (dark caramel). Add the salt and slowly pour into the custard while whisking
5. Sieve the mixture and pour into the tart cases, bake in the oven for 45 minutes.
Chocolate Cake
1. Preheat the oven to 170°C. 2. In a bowl, whisk together the coffee, eggs and buttermilk.
3. Sieve the remaining dry ingredients together, then add to the egg mixture and mix well.
4. Slowly add the melted butter.
5. Bake in the oven for 20 minutes.
6. Allow to cool and then roll to 1cm thick with a rolling pin. Cut into 10 discs and place on top of the tarts.
Preparation time: 30 minutes Cooking time: 45 minutes