Salted Chocolate & Caramel Brownie Tart
- For the base
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 1/2 cup ground almonds
- 2 tablespoons cocoa, sifted
- 150g butter
- 100g 72 per cent dark chocolate, coarsely chopped
- For the caramel
- 395g can sweetened condensed milk
- 75g butter
- 4 tablespoons golden syrup
- 1/2 - 3/4 teaspoon salt
- 150g butter
- 1/2 cup cocoa, sifted
- 3/4 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cream
- 250g 72 per cent dark chocolate, coarsely chopped
- flaky sea salt to serve
For the base, preheat the oven to 170°C, and grease and line the base and sides of a 23cm springform cake tin. Put the flour, sugar, almonds and cocoa in a bowl and stir well to combine, squishing any lumps of sugar. Melt the butter then stir in the chocolate until smooth. Pour the melted mix into the dry ingredients and mix well.
Tip the mixture into the prepared tin, pressing it firmly into the base and up the sides to a height of about 6cm. Your sides should be about 3mm thick (they will thicken more as they cook). A straight-sided flat-bottomed glass is useful to press the mixture down evenly. Bake in the preheated oven for 12 minutes.
Meanwhile, make the caramel. Put the condensed milk, butter, syrup and 1/2 teaspoon salt in a saucepan over low heat. Stir until the butter has melted. Taste (it will be hot), and add another 1/4 teaspoon salt if you think it needs it. Bring to a simmer, stirring constantly, then simmer for 2-3 minutes or until slightly thickened.
Pour the caramel onto the hot base and return to the oven for 7 minutes or until the caramel is golden brown and bubbling on top.
Meanwhile, make the brownie layer. Melt the butter in a small saucepan over medium heat, then whisk in the cocoa and sugar until smooth. Remove from the heat and whisk in the eggs and vanilla extract until combined. Fold in the flour, baking powder and salt.
Spoon the brownie mix over the hot cooked caramel and spread out evenly. Return to the oven and cook for 20 minutes, or until set on top and the edges are starting to crack (see Baker’s Note).
Remove from the oven and place the tin on a wire rack to cool to room temperature (the brownie will sink a little as it cools).
To make the ganache, heat the cream in a small saucepan until almost simmering then stir in the chocolate. Stand for a few minutes to allow the chocolate to soften, then stir until smooth.
Pour the ganache over the cooled tart and use the back of a spoon to spread it out. Refrigerate, uncovered, for 1-2 hours or until set. Remove from the fridge 15 minutes before serving. Remove the tin and sprinkle the tart with flaky sea salt. Cut into slices with a hot, dry knife. Store, covered, in the fridge for up to three days.
BAKER’S NOTE: The brownie layer will not be completely cooked through after 20 minutes – I think it’s most delicious when it’s still soft in the middle but slightly crisp on the edges. If you prefer your brownie cooked to a more cake-like consistency, cook for an additional 5-8 minutes, keeping a close eye on the edges to ensure they don’t burn.
By Cuisine Magazine