Indulge in Poppy O’Toole’s Decadent Salted Caramel Tart

Poppy O’Toole, renowned for her culinary skills, presents an easy yet indulgent dessert recipe: a salted caramel and chocolate tart. This delightful treat is perfect for gatherings, having gained popularity during her time working in a bank kitchen. The simplicity of the recipe, combined with its rich flavors, makes it a favorite among dessert lovers.

Ingredients for a Sweet Delight

To prepare this tart, gather the following ingredients, which serve 8 to 10 people:

– 250g Hobnob biscuits (or your preferred choice such as Oreos or digestives)
– 300g unsalted butter
– 200g light brown soft sugar
– 200ml double cream
– 200g 70% dark chocolate, broken into pieces
– A pinch of flaky salt
– A 20cm loose-bottomed fluted tart tin

This combination of ingredients creates a balance between the crunch of the biscuit base, the smoothness of the chocolate filling, and the delightful sprinkle of salt on top.

Step-by-Step Instructions

Begin by placing the biscuits in a large sandwich bag. Crush them into fine crumbs using a rolling pin or a food processor for a quicker method. Measure out 100g of the unsalted butter and melt it in a microwave-safe bowl, using short bursts to ensure it doesn’t overheat.

Next, mix the melted butter with the crumbled biscuits. Press this mixture firmly into the base of the tart tin, ensuring it reaches the fluted edges. Once prepared, transfer the tin to the refrigerator to set the base for approximately 30 minutes.

For the filling, take a saucepan and heat it over medium heat. Add the remaining 200g of butter and the light brown soft sugar. Allow the butter and sugar to melt together—chopping the butter beforehand can expedite this process. Bring the mixture to a gentle simmer and let it bubble for 2 to 3 minutes, stirring occasionally.

After simmering, stir in the double cream and bring the mixture to a boil. Lower the heat and allow it to simmer for an additional 5 minutes. Remove the pan from the heat and mix in the dark chocolate pieces until they melt completely, creating a smooth, glossy filling.

Pour the filling into the tart base and sprinkle the top with flaky salt. To ensure the tart sets properly, refrigerate it for at least 2 hours. Once set, carefully remove the tart from the tin and slice it into generous portions.

This recipe, taken from The Actually Delicious One Pot Cookbook by Poppy O’Toole, offers a delightful way to impress guests or enjoy a sweet treat at home. The combination of flavors in this tart promises to make it a memorable dessert choice.

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