How to make Hudsons Catering’s salted caramel chocolate tart in

Follow the recipe below to make Hudsons Catering’s salted caramel chocolate tart in your north-east home.

Ingredients

For the pastry:

• 190g plain flour, plus extra for dusting
• 125g chilled unsalted butter, cubed
• 50g (2oz) caster sugar
• 1 egg

For the chocolate tart:

• 1 egg
• 1 block of butter
• 6 egg yolks
• 1 whole egg
• 100g caster sugar
• 375g good-quality cooking chocolate

For the salted caramel:

• 75g caster sugar
• 25g butter
• 100ml double cream
• 1 tbsp golden syrup
• seasalt flakes (to garnish)

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C.
2. In a large bowl, rub together the flour and butter with your fingertips until it resembles breadcrumbs. Stir in the sugar. Add in the egg and work the mixture with a fork, bringing it together to form a soft dough.
3. Turn out onto a lightly-floured work surface and shape into a disc. Wrap in clingfilm. Chill for an hour.
4. On a lightly-floured surface, roll out the chilled dough until 5mm thick. Carefully transfer to a 20cm tart tin. Press the dough into the tin, trim the edges and chill for 30 mins.
5. Line the tart shell with foil and fill with blind baking weights or dried beans. Bake for 20 mins, remove the weights and foil, bake for a further 5 mins until dry. Leave to cool completely.
6. Make chocolate filling by melting butter and chocolate in a bowl over a pan of hot water.
7. Whisk the yolks, whole egg and sugar together until light in colour, then fold in the melted chocolate and butter mix.
8. Next make the salted caramel mix, by heating sugar, butter and syrup together until caramel. Remove from heat and allow to cool before stirring in cream.
9. Fold salted caramel mix into chocolate tart mix and pour into pre-baked pastry case.
10. Bake on low in oven for 30 minutes – they should still be a little soft when ready.
11. Sprinkle with sea salt flakes. Serve with your favourite local ice cream or sorbet and enjoy!