We are excited to launch a brand new collaboration with super blog Wilde Orchard - who claim to bring a 'sprinkle of indulgence' to the world of baking
Debs and Jonathan are the masterminds behind the blog and even though they begun the blog with the intention of a focus on baking it has grown beyond their expectations and is dedicated to fast, fresh, everyday recipes. This chocolate and caramel rose tart is stunning and absolutely delicious too!
Chocolate and Caramel Rose Tart
Serves: 10
Ingredients
For the pastry
- 350g flour
- 125g butter (cold, diced)
- 125g sugar
- 2 eggs + 1 yolk
- pinch of salt
For the Chocolate Ganache
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- 250 ml whipping cream
- 200g Chocolate (60%)
- 25g liquid glucose
- 50g butter, diced
For the Salted Caramel
- 1 tin caramel condensed milk
- 1 Tbsp sea salt
Instructions
For the pastry
- Measure flour into a medium mixing bowl
- Rub cold butter through the flour until the mixture is pea sized. You can do this in a food processor.
- Add the sugar and pinch of salt and mix to combine.
- Add the eggs and yolk.
- Mix gently. Turn out onto a lightly floured surface and knead just until dough comes together.
- Cling film and rest for 20 minutes in the fridge.
- Roll pastry out onto lightly floured surface and roll to 1 cm thick.
- Line your greased tart tin. I used a 34 cm rectangle tart tin.
- Blind bake at 180c for 15 minutes. Brush the pastry shell with egg wash and return to the oven for a few more minutes, until golden and crisp.
- In a medium bowl mix the caramel condensed milk with the sea salt.
- Spread a layer of caramel on the tart base.
For the Chocolate Ganache
- Measure the cream, chocolate, and glucose into a medium pan.
- Place over a low to medium heat until melted.
- Remove from the heat and add the butter a bit at a time until incorporated.
- Pour into your prepared and cooled tart shell.
- Place in the fridge to set.
- Scatter with dried rose petals.
Go to Wilde Orchard for more beautiful recipes and more photos of this one.
