Salted Caramel & Dark Chocolate Stout Tart

Salted Caramel & Dark Chocolate Stout Tart

This show-stopping dessert is a symphony of rich flavours and textures. A crisp, buttery shortcrust pastry holds a layer of intensely buttery salted caramel, topped with a velvety smooth dark chocolate ganache infused with the deep, roasty notes of an Imperial Stout. It’s an elegant and indulgent treat that’s surprisingly straightforward to make, perfect for a special occasion or a sophisticated end to any meal.

Ingredients

For the Shortcrust Pastry:

• 200g plain flour, plus extra for dusting
• 100g cold unsalted butter, cubed
• 50g caster sugar
• 1 large egg yolk
• 1-2 tbsp very cold water
• Pinch of salt

For the Salted Caramel:

• 200g granulated sugar
• 60ml water
• 120ml double cream, warmed
• 60g unsalted butter, cubed
• 1 tsp sea salt flakes, or to taste

For the Dark Chocolate Stout Ganache:

• 200g good quality dark chocolate (70% cocoa solids minimum), finely chopped
• 120ml double cream
• 60ml Imperial Stout (e.g., a rich Russian Imperial Stout)
• 30g unsalted butter, cubed
• 1 tsp vanilla extract

Instructions

1. Prepare the Shortcrust Pastry:

1. In a large bowl, rub the cold butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse in a food processor.
2. Stir in the caster sugar.
3. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough just comes together. If it's too dry, add the remaining tablespoon of water, a little at a time, until a cohesive dough forms.
4. Shape the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
5. Preheat your oven to 180°C (160°C fan/Gas Mark 4).
6. On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-4mm. Carefully line a 23cm (9-inch) loose-bottomed tart tin with the pastry, pressing it gently into the edges. Trim any excess pastry.
7. Prick the base all over with a fork, line with baking parchment, and fill with baking beans or rice.
8. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-10 minutes, or until golden brown and crisp. Let cool completely on a wire rack.

2. Make the Salted Caramel:

1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat gently over medium heat, stirring until the sugar dissolves.
2. Increase the heat and bring to a boil without stirring. Cook until the syrup turns a rich amber colour. This can take 8-12 minutes. Watch carefully as it can burn quickly.
3. Immediately remove from the heat. Carefully and slowly pour in the warmed double cream, stirring constantly. Be cautious, as the mixture will bubble up vigorously.
4. Stir in the cubed butter and sea salt until fully incorporated and smooth.
5. Pour the warm salted caramel into the cooled pastry shell. Allow to cool slightly at room temperature, then refrigerate for at least 1 hour, or until firm.

3. Prepare the Dark Chocolate Stout Ganache:

1. Place the finely chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, combine the double cream and Imperial Stout. Heat over medium heat until it just begins to simmer around the edges (do not boil).
3. Pour the hot cream and stout mixture over the chopped chocolate. Let it sit for 5 minutes without stirring.
4. Add the cubed butter and vanilla extract. Stir gently from the centre outwards until all the chocolate and butter are melted and the ganache is smooth and glossy.
5. Pour the ganache over the chilled salted caramel layer in the tart shell. Gently tilt the tart to ensure an even layer.

4. Chill and Serve:

1. Refrigerate the tart for at least 3-4 hours, or preferably overnight, until the ganache is fully set.
2. Before serving, remove the tart from the refrigerator about 30 minutes to an hour to allow it to come to a slightly warmer temperature, which enhances the flavours and texture.
3. Carefully remove the tart from the tin. Slice with a hot, sharp knife for clean cuts.

Serving Suggestions

Serve slices of this rich tart on its own, or with a dollop of crème fraîche or a scoop of vanilla bean ice cream to cut through the richness. A sprinkle of extra sea salt flakes just before serving can also heighten the flavours.

Pairing Tips

This decadent tart finds its perfect match in robust, warming alcoholic beverages. The deep chocolate and caramel notes, along with the malty hint of stout, beautifully complement:

• Single Malt Whisky: A Speyside or Highland whisky with notes of dried fruit, oak, and a subtle smokiness will stand up to the tart's richness and bring out its complexities.
• Aged Rum: A dark, aged rum with hints of vanilla, caramel, and spice will echo the tart's flavours beautifully, providing a luxurious and comforting pairing.
• Imperial Stout: Embrace the stout theme by pairing it with a glass of the very Imperial Stout used in the ganache. Its roasty bitterness and dark fruit notes will cut through the sweetness and enhance the chocolate.
• Port Wine: A rich Tawny Port or Ruby Port would also be an excellent choice, offering fruity and nutty notes that complement the chocolate and caramel.