There’s just something to evocative about the pairing of salt and sweet, none more so than in salted caramel.
Combine that with the chocolate-hazelnut goodness that is Nutella, and you have a dangerously delicious ménage à trois.
- 150g digestive biscuits
- 75g unsalted butter, melted and cooled
- 1 tbsp caster sugar
- 125g caster sugar
- 1/4 cup water
- 50g unsalted butter, softened
- 1/4 cup double or whipping cream
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 80g Nutella
- 1/2 cup double or whipping cream
- 1 tbsp corn flour
Makes one 7″ tart.
Step 1: Preheat your oven to 175°C (350°F). Mix the base ingredients together and tip into a 7″ loose-bottom fluted tart pan. Press the mixture down firmly with your hands to get an even layer all over the base and up the sides. Use the back of a spoon to make the surface completely smooth. Take your time with this part, especially to make sure your tart shell is “structurally sound”. Bake the tart shell in the oven for 10 minutes, then cool. (You’re done with the baking portion of the recipe, so feel free to switch off your oven.)
Step 2: To make the salted caramel, begin by mixing the sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Avoid stirring the caramel once you begin heating, but just swirl the saucepan every now and then to ensure the mixture is heating evenly.
When the caramel has reached a light amber colour and bubbles are beginning to pile up, carefully add in the butter. (It will be splutter quite violently at first, but subside quickly.) You can now stir the mixture and continue heating to let the caramel darken and take on more flavour.
When the caramel has gone a darker amber colour, carefully pour in the cream and milk. (Again, there’ll be a short burst of spluttering.) Continue heating for about a minute or two longer, then take the pan off the heat and stir in the vanilla and salt.
Let the caramel cool to room temperature and thicken.
Step 3: To make the Nutella filling, simply combine the Nutella, cream and corn flour in a saucepan until the corn flour dissolves. Heat the mixture over medium heat until it simmers slightly and thickens. Set aside to cool.
Step 4: Finally, to assemble the tart, simply pour the salted caramel over the base of the tart shell. For cleaner layers, pop the tart into the refrigerator for 30 minutes before continuing.
Then carefully pour over the Nutella filling and smooth the top with a palette knife or the back of a spoon. Return the tart to the fridge to set for about an hour at least.
Remove the tart from the pan and cut slices with a knife dipped in hot water for clean slices.
If at any time the caramel or filling becomes to thick to pour, simply heat it slightly over low heat until it’s pourable.
To take the tart a step further, I reserved a little bit of the salted caramel for decoration. After you pour on the Nutella filling, immediately drizzle the salted caramel in straight, parallel lines over the top. Then drag a toothpick through the tart filling in lines perpendicular to the caramel streaks and you will end up with a cool feathering effect.