Salt Caramel and Chocolate Tart

Ingredients

• for salt caramel:
• 22 g glucose
• 135 g sugar
• 75 g cream
• 0.50 tsp rock salt
• 12 g diced butter
• for chocolate ganache:
• 225 g chocolate
• 250 g cream
• 0.50 tsp honey
• for espresso ice cream:
• 550 ml milk
• 550 ml cream
• 287 g caster
• 287 g egg yolk
• 2 shots of espresso

Method

1. Bring sugar and glucose to dark caramel.
2. Whisk in cream and salt then whisk in the butter.
3. Method For Chocolate Ganache:
4. Bring cream to the boil and add in the chocolate and honey.
5. Then mix this into the caramel and strain.
6. Pour 1 tbsp of caramel into each pastry case then mix with the chocolate.
7. When the caramel has set pour in the mixed caramel and chocolate ganache on top and leave to set.
8. Method For Espresso Ice Cream:
9. Bring milk, cream and half the sugar to the boil.
10. Whisk the sugar and yolks together, then pour in the boiling milk mix onto the egg and sugar, pour back into a clean pan and stir with a wooden spoon to 83 degrees C.
11. Pour in the espresso and strain.
12. Leave to cool and then churn.

Notes:

Roll out the pastry between two grease proof sheets of paper before placing in the fridge to rest. Always use chocolate above 70% coco for cooking as it gives you better results. Never place cooked pastry in the fridge as it will go soggy automatically - store in a cool dry place.