Gochujang Caramel & Chocolate Ganache Tart Recipe
Sweet, salty, spicy and chocolatey: an unreal combination.
A bold combination?
Savour for yourself.
Serves
8 portions
Prep time
45 mins
Cooking time
30 mins
Recipe by Judith Lipp
A food lover from Austria, based in Reading and London, UK
Instagram: @when_its_all_about_food
Additional chilling time: 7 hours
A food lover from Austria, based in Reading and London, UK
Instagram: @when_its_all_about_food
Additional chilling time: 7 hours
Ingredients
Chocolate tart
- Soft butter: 100g
- Icing sugar: 65g
- Egg: 35g
- Ground almonds: 20g
- Cocoa powder: 10g
- Flour: 165g
- Salt: 1g
Gochujang caramel
- Sugar: 250g
- Water: 75ml
- Double cream: 100g
- Butter: 80g
- Gochujang: 1 tbsp
- Sea salt: 1/2 tsp
- Cocoa nibs: 20g
- Extra double cream (optional, for a runnier caramel)
Chocolate ganache
- Double cream: 300g
- Dark chocolate: 200g
- Sugar (optional, to taste)
Method
Make the tart base
- Cream together the soft butter and icing sugar.
- Add the egg and mix until combined.
- Add the ground almonds and cocoa powder, then fold in the flour and salt. Be careful not to overwork the dough.
- Chill for 6 hours.
- Roll the pastry to 2 mm thick, then cut and line the tart tins. Chill for a further 1 hour.
- Bake at 170°C until crisp.
Make the gochujang caramel
- Add the sugar and water to a saucepan over medium heat. Heat without stirring until the sugar turns a deep amber colour, swirling the pan gently if needed.
- Remove from the heat and carefully whisk in the double cream and butter. The caramel will bubble.
- Stir in the gochujang, sea salt and cocoa nibs until smooth. Return to low heat for 30-60 seconds to fully combine, then allow to cool slightly. The caramel will thicken as it sits. For a slightly runnier caramel, add a little extra cream.
Make the chocolate ganache
- Warm the double cream, then pour it over the dark chocolate. Stir until the chocolate has completely melted and the ganache is smooth. Add sugar if you prefer a sweeter ganache.
Assemble
- Fill the baked chocolate pastry with the gochujang caramel, then finish with the chocolate ganache.
