Chocolate & Salted Caramel Tart from Recipes From Le Rouzet cookbook

August 27, 2021

This article was written for Annabel & Grace, which is now part of Rest Less.

Chocolate and Salted Caramel Tart

Recipe by Cathy Gayner, tried u0026 tasted by AnnabelCourse: Sweet TreatsCuisine: FranglaisDifficulty: Easy


Prep time


Cooking time



This, Chocolate and Salted Caramel Tart, is my favourite chocolate pudding. It is easy to make and is very light and not as rich as the ingredients would make it seem. It is an absolute show stopper as everyone loves it and I am always asked for the recipe at the end of the meal.

For pastry:

  • 110g butter

  • 140g plain flour

  • 30g icing sugar

  • 400g jar of Dulce de Leche or a 397g tin of caramel condensed milk

  • 1 tsp sea salt flakes

  • 130g dark chocolate

  • 85g butter

  • 1 egg plus 2 extra egg yolks

  • 3 tbsp caster sugar


  • Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 23cm tart tin with a removable base. Prick all over really thoroughly, even up the sides (this will prevent shrinkage), then chill in the fridge.
  • Cook in a preheated oven at 200℃/Fan 180℃/Gas 6 for 15 – 20 minutes or until golden. Reduce the oven temperature to 180℃/Fan 160℃/Gas 4.
  • When the pastry has cooled, spread ith with the dulce de leche or condensed milk and sprinkle with the sea salt.
  • Melt the chocolate and butter in a bowl placed over a pan of simmering water. Whisk the egg and the 2 yolks with the sugar until thick and then fold in the chocolate mixture. Pour this mixture over the layer of caramel and bake for 12 minutes.
  • Serve with crème fraîche.


  • If you would like to buy the recipe book – Recipes from Le Rouzet by Cathy Gayner – see below.

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