To wrap the pastry basics series, I will show you how to make a classic but addictive salted-caramel and chocolate tart, an absolute show stopping dessert worthy of any occasion!

We have come a long way and I hope you appreciate the series being split into 3 episodes, which I think is much nicer to go through.
Here is the link to the pastry series, please watch carefully as I explain a lot of steps in detail!
[ Ссылка ]

I picked a sable pastry for these tarts because I like how great they look, and the sweetness goes well with the bitterness of the chocolate, but feel free to use your favourite!


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Ingredients
Enough to make about 8 tart cases
(I use 10cm/4in in diameter tart rings)

1x pate sablee
[ Ссылка ]
1/2 salted caramel recipe
[ Ссылка ]

The smoothest dark chocolate ganache filling ever:
200g dark chocolate
400g whipping cream

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