Salted Toffee Chocolate Tart

Salted Toffee Chocolate Tart



For the tart crust:

– 1 cup all purpose flour

– ¼ cup unsweetened cocoa powder

– 2 tbsp sugar

– Pinch of salt

– ¼ cup salted butter, cold and cubed

– 2 tbsp vegetable oil

– 2-5 tbsp cold water (amounts may vary)

For the toffee layer:

– 1 can sweetened condensed milk

For the chocolate ganache:

– ½ cup + 2 tbsp heavy cream

– 3/4cup + 2 tbsp semi sweet chocolate

– ½ tsp coffee (optional)

– 2 tbsp salted butter

– Pinch of salt


For the pie crust:

1. In a bowl, combine the flour, cocoa powder, salt and sugar.

2. Add the vegetable oil and mix to combine

3. Add in the butter and rub in with your fingers or pastry cutter until the mixture resembles coarse breadcrumbs

4. Add the water one tablespoon at a time until the mixture comes together to form a cohesive dough.

5. The dough should not be dry or crumbly

6. Wrap and chill the dough for one hour

7. After the dough has chilled, preheat oven to 350 F/180 C

8. On a well floured surface, roll out the dough ½ inch thick. Fold the dough in half and roll out again. Repeat this step three more times; at the end, the dough should be rolled out into a ½ inch thick sheet.

8. Place the dough over a tart pan with a removable bottom (I use a 7 inch pan) Press the dough so that it fits well into the mold. Cut the excess dough from the top of the tin.

8. Place a sheet of crumpled parchment paper on top of the pie crust, then fill with pie weights (you can also use dried beans)

9. Bake for 12 minutes in the preheated oven, then remove the parchment paper along with the pie weights.

10. Use a fork to poke several holes in the crust, then bake once again for 10 minutes, or until the crust has been baked through. Allow to cool completely before adding the filling

For the toffee:

Oven method-

1. Preheat oven to 440 f (230 C) Pour the condensed milk into a shallow glass pan and cover tightly with aluminum foil.

2. Place the tin into a larger roasting pan, then fill the large pan halfway with boiling water

3. Bake in the oven for 1-2 hours, depending on the desired color (bake for longer if you want it to be more caramelized with a deeper color)

Pressure Cooker Method:

1. Remove the lid of the condensed milk can and cover tightly with tinfoil. Peel off any paper from the sides of the can.

2. Place the can into a pressure cooker and fill ¾ of the way with water. Cook on high for 45-50 minutes

3. Allow the toffee to cool completely before adding in the tart shell

For the chocolate ganache:

1. In a saucepan, add the heavy cream and cook until scalding. Remove from the flame and add the chocolate. Allow it to sit for a minute, then stir to combine until the chocolate has been completely melted.

2. Add the butter, salt and coffee. Mix together to combine until the mixture is a thick, chocolate ganache.

3. Transfer the ganache to a bowl and cover, then chill for several hours or until it is pipable (if you prefer, you can pour the chocolate directly over the toffee layer)

To assemble the tart:

1. Add all of the cooled toffee onto the cooled tart shell.

2. Spread an even layer until the entire base of the tart has been covered with toffee

3. Transfer the firmed chocolate ganache into a piping bag fitted with a star tip ( I used a wilton 2d tip)

4. Pipe swirls of the chocolate ganache all over the top of the toffee layer.

5. Add any additional toppings (i used toasted peanuts) and refrigerate for at least 30 minutes before serving


Enjoy 🙂

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