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Roasted white chocolate caramel tart recipe
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Prep Time:
260 minutes
Cook Time:
65 minutes
Total Time:
325 minutes
Indulge in a delicious and nostalgic caramel tart by Matt Preston.
Ingredients:
  • 200g white chocolate, chopped
  • 60g butter
  • Pinch sea salt flakes, plus extra, to serve
  • 185ml (3/4 cup) pouring cream
  • Creme fraiche, to serve
  • Shaved white chocolate, to serve
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 20.00 gm chilled water
Instructions:
  • For the sweet shortcrust pastry, blend flour, butter, and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Mix until dough forms. Knead on a floured surface until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Grease 6 fluted tart tins with removable base using oil spray. Divide dough into 6 portions and roll each portion on baking paper until 3mm thick. Line tins with dough, pressing it into the sides and trimming any excess. Chill tarts in the fridge for 30 minutes.
  • Preheat your oven to 200C/180C fan forced. Line pastry cases with baking paper, fill with pastry weights or rice on a baking tray. Bake for 15 minutes, then remove paper and weights. Continue baking for 10 more minutes until golden and crisp. Let it cool.
  • Lower oven temperature to 140C/120C fan forced. Place chocolate in a shallow baking dish and bake, stirring every 10 minutes with a spatula to spread and melt evenly, until chocolate turns a rich caramel color, usually 25-35 minutes. Don't worry if the chocolate looks grainy; keep stirring until it becomes smooth. Transfer melted chocolate to a heatproof bowl and mix in butter and salt.
  • Gently heat the cream in a small saucepan until almost boiling. Pour the warm cream over the chocolate mixture and let it sit for 5 minutes. Whisk until smooth, then pour the mixture into pastry cases. Chill in the fridge for 2-3 hours until set. Finish with a dollop of creme fraiche, a sprinkle of white chocolate shavings, and a touch of salt before serving.

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