This tart takes a bit of patience to make with the different stages but it is so worth it.


Serves 8

  • 160g plain flour, sifted
  • 30g ground almonds
  • 30g cocoa powder, sifted
  • 50g caster sugar
  • Pinch fine sea salt
  • 110g cold unsalted butter, cubed
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 1-2 tbsp ice water
  • Egg white for brushing

Salted caramel filling:

  • 300g caster sugar
  • 115 ml water
  • 115 ml cream
  • 70g unsalted butter
  • 1 tsp salt

Chocolate topping:

  • 120g double cream
  • 120g 70% dark chocolate - drops or if not broken up pieces


  1. To prepare the sweet pastry mix flour with ground almonds, cocoa powder, sugar and salt. Incorporate butter to the flour mixture until a breadcrumbs consistency. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Knead slowly to form a smooth disc. Wrap in cling film and refrigerate for at least 30 minutes or overnight to rest.
  2. Preheat the oven to 180oC.
  3. Once rested, on a floured work surface, roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Push in the sides and refrigerate for 30 minutes before baking. Prick the dough with a fork, line a parchment paper over the dough and fill with baking beans or rice.
  4. Bake blind for 15 minutes in the preheated. Remove the and the parchment paper and beans. Return to oven for another 10 to 15 minutes. Allow to cool before removing. Before it cools brush lightly with the egg white. This will create a seal and make sure no caramel leaks out.
  5. To prepare the caramel place the sugar and water in a heavy based saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel/dark brown colour.Remove the pan from the heat and add the cream. It will bubble a little bit so be very careful.
  6. Return to a medium heat and cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Allow to cool slightly and pour over the chocolate crust. Refrigerate for about 2-3 hours. This caramel will still be slightly soft when the tart is finished and that's what I’m looking for.
  7. To prepare the chocolate topping heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chocolate. Let sit one minute, then stir until smooth. Pour the chocolate over the caramel.
  8. Spread it evenly and refrigerate for another 1-2 hours before serving. Sprinkle with sea salt flakes and serve with a nice dollop of whipped cream and perhaps some clementine segments.