CARAMEL & CHOCOLATE TART
This caramel & chocolate tart, or millionaires shortbread if you prefer was the bane of my life for a few months. I just couldn't get the caramel to set, I doubled checked the recipe, tried different techniques, put the tart in the freezer for 2 days but it still didn't set.
I was about to give up, I said to my girlfriend this is the last time I'm going to make this if I get it wrong. The pressure was on. It all started really well, then when I started to make the caramel something clicked. My caramel never reached a high enough temperature, therefore it was never going to solidify. I turned the heat up and boiled away for probably longer than I should of, but I was determined to get this right.
The moment of truth came the following day, after leaving it in the fridge overnight allowing the caramel and chocolate to set, it was time to slice. It was a success as evidenced by the photos attached within this post.
I think it's safe to say that this recipe will be returning in my household. Recipe taken from Delicious Magazine.
- 225g Shortbread Biscuits
- 75g Unsalted Butter, Melted
- 125ml Double Cream
- 90ml Condensed Milk
- 125ml Golden Syrup
- 110g Caster Sugar
- 30g Unsalted Butter, Chopped
- 200g Milk Chocolate
- 75ml Double Cream
- Small Knob Of Butter
- Heat the oven to 170°C/fan150°C/ gas 3½. For the base, whizz the shortcake biscuits in a food processor, then pulse in the melted unsalted butter until the mixture has a moist, sandy texture. Use to line a lightly oiled 35cm x 12cm loose-bottomed rectangular tart tin (we used the Silverwood Tarte Maison, from cookshopuk.com or amazon.co.uk), pressing down into the corners so they’re sharp and pressing the crumbs up the side to form even edges. Chill for 10 minutes, then bake in the oven for 15 minutes or until crisp. Leave to cool, then transfer to the fridge.
- For the caramel, put the 125ml double cream and the condensed milk in a saucepan and heat very gently. Keep warm. Put the golden syrup and caster sugar in a separate heavy-based saucepan with 30ml cold water and heat gently until the sugar melts. Bring to the boil, then simmer for about 5 minutes until a digital thermometer reads 120°C (see Know-how). Remove from the heat and stir in the chopped butter and the cream mixture (take care, it might spit). Return to the heat and bring back to the boil. Cook, stirring, until it reaches 115°C, then pour onto the biscuit base. Leave to cool completely.
- While the base is cooling, make the chocolate ganache topping. Finely chop the chocolate and put in a heavy-based pan with the 75ml cream and knob of butter. Heat extremely gently, stirring every so often, until the chocolate melts into the cream and the mixture is smooth. Allow to thicken slightly, then pour over the caramel and smooth into gentle peaks using a spoon or palette knife. Transfer to the fridge to chill for 2 hours or until the ganache is firm, or leave overnight.
- To serve, remove the tart from the tin and let it come up to room temperature for 20 minutes, then slice into fingers.