To start making the Chocolate salted Caramel Tart first, make the tart base.
Whisk the flour and sugar in a mixing bowl or a meals processor.
Add the butter and rub together with your finger suggestions (if making by hand) until the combination resembles bread crumbs.
Whisk and add the egg. Stir within the water and blend until it varieties coarse dough
Working rapidly deliver collectively to kind a ball.
Wrap in a cling movie and refrigerate for a minimum of 1 hour. Preheat the oven to 190 deg C.
Grease 2 -7 inch tart pans. Cut the dough into 2 components.
Roll out one dough ball on a flippantly floured working floor .
You can roll it out between 2 parchment sheets. Measure the scale of the tart pan and roll out the dough accordingly.
Place the rolled out dough into the tart pan and press .
Prick with fork all around the base and place it within the fridge for 15 minutes.
Repeat with the opposite dough ball and different pan.
Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans). Bake within the oven for about 10 minutes .
Take out the beans and paper and return to the oven to dry out the bottom.
Bake for 4-5 minutes extra or until the perimeters flip golden.
Cool as it’s on a wire rack. After 15 minutes take out the pastry from the pan.
The subsequent step is to make the caramel syrup. Add the sugar and water in a heavy saucepan.
Cook on low flame until the sugar dissolves. Increase the warmth to medium and let the combination boil. Do not stir.
Once the combination turns a darkish caramel color take it off the warmth.
Working rapidly add the butter and the cream. The combination will bubble vigorously.
Return it to warmth and cook dinner for 1-2 minutes extra. Cool and preserve apart until wanted
To make the Ganache, place the chopped chocolate in a warmth rpoog bowl.
Warm the cream until you possibly can see bubble seem on the sting. Pour the cream over the chocolate. Wait for a minute and blend.
Mix until all of the chocolate mixes with the cream. Keep apart until required.
To make the Chocolate salted caramel tart, Pour the caramel over each the tart shells.
Refrigerate for 2-Three hours. Pour the ganache over the caramel and refrigerate for one more hour. Sprinkle some sea salt over the tart and serve.