This gorgeous dark chocolate and salted caramel tart from Nomu is the perfect dessert to warm you up this cold season

INGREDIENTS

To make the pastry:

  • 1 cup cake flour
  • 60ml NOMU Cocoa
  • ½ cup icing sugar, sieved
  • Pinch of NOMU Sea Salt
  • 100g butter, cubed
  • 1 egg yolk
  • 3-4t ice cold water

To make the caramel:

  • 75g unsalted butter
  • 100g granulated white sugar
  • 3T water
  • 125ml cream, heated
  • ¼t NOMU Sea Salt

To make the chocolate filling:

  • 300g NOMU Decadent Hot Chocolate
  • 1 cup cream
  • 3T granulated white sugar
  • 4T unsalted butter, cubed
  • Pinch of NOMU Sea Salt

METHOD

To make the pastry:

  1. Sieve the flour, cocoa, icing sugar and salt together.
  2. Place the dry mixture and butter cubes in a food processor and blitz together until the pastry mixture resembles fine bread crumbs.
  3. Add the egg yolk and blitz through, then add the water spoon by spoon until the mixture comes together to form a dough.
  4. Shape the dough into a flat disk and cover with cling film before placing it in the fridge to rest for at least 30 minutes.
  5. Roll the pastry out thinly on a floury surface and line a tart tin (22 x 3.5cm).
  6. Chill in the fridge for a further 30 minutes.
  7. Preheat the oven to 180°C.
  8. Roll off excess pastry with a rolling pin, cover with baking paper and fill with baking beans or rice. Bake for 15 minutes then remove the beans and bake for a further 5 minutes.

To make the caramel:

  1. Melt the butter, sugar and water together in a small saucepan and stir until the sugar has completely dissolved.
  2. Turn the heat up slightly and let the mixture simmer until it reaches a medium coloured caramel colour, swirling the pot every now and again.
  3. Add the hot cream, whisk through and bring back to the boil before adding the salt.
  4. Pour the caramel into the cooled tart shell, and set aside, allowing to cool.

To make the chocolate filling:

  1. Place the NOMU Decadent Hot Chocolate pieces in a medium bowl and set aside.
  2. Combine the cream, sugar, butter, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the liquid comes to a boil.
  3. Pour the hot cream mixture over the chocolate pieces and stir gently until all the chocolate has melted.
  4. Set aside to cool to room temperature.
  5. Pour the chocolate filling onto the cooled caramel layer and place the tart in the fridge, allowing it to set for about 2-3 hours before serving.

This recipe serves 8-10 people

*If you don’t want to make the caramel from scratch simply use Caramel Treat. Alternatively, leave out the caramel entirely for a delicious chocolate tart.