Ingredients
Scale
For the base
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) ground almonds
- 1/3 cup (40g) cocoa powder
- 1/4 cup (50g) sugar
- 1/4 tsp. salt
- 1/2 cup (110g) cold butter
- 1 tsp. vanilla extract
- 1 egg
- 1–2 tbsp. ice water
For the caramel
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) water
- 1/4 cup (60g) heavy cream
- 1/4 cup (60ml) Baileys
- 1/3 cup (75g) butter
- 1/2 tsp. salt
For the Chocolate Ganache
- 2/3 cup (160g) heavy cream
- 5.6 oz. (160g) bittersweet chocolate, chopped
- flaky sea salt
Instructions
- Add the flour, ground almonds, cocoa powder, sugar and salt to a large bowl and mix. Add the cold butter in small pieces and toss, so it is covered completely with the flour mixture. Cut the butter with a pastry cutter or knife into pea-size pieces. Add the egg and vanilla extract and mix in, add water if needed, one tablespoon at a time. It’s best to work with your hands and work quick, so the butter is not getting too warm. The dough is good as soon as it starts sticking together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Preheat the oven to 350°F (180°C). Slightly grease a 9 inch (23cm) tart tin with loose bottom. Roll out the dough on a floured surface slightly bigger than the tin. Transfer the dough into that tin and press to the bottom and sides to get a nice crust. Cut off overlapping dough and place in the fridge for another 15 minutes.
- Place a sheet of baking parchment on top of the dough and fill with baking beans. Blind-bake the crust for 15 minutes, remove the baking beans and bake 10-12 minutes more. Take out of the oven and let cool down completely.
- For the caramel add the sugar and water to a saucepan and heat up. Cook the mix over medium-high heat without stirring until the sugar has dissolved and it starts to caramelize – that takes a while, but be careful not to burn it. As soon as it starts getting an amber color reduce the heat and add the cream – be careful it will bubble a lot. Stir with a wooden spoon until smooth. Add the Baileys and mix in. Remove from the heat and add the butter and salt – stir until smooth. Pour the caramel into the pre-baked crust and let cool down. When cooled, place in the fridge for about 4 hours.
- For the ganache chop the chocolate coarsely and add to a bowl. Add the heavy cream to a saucepan and heat up. As soon as it starts to boil, pour over the chopped chocolate and let sit for couple minutes, then stir until smooth. Pour the ganache on top of the caramel layer and smooth out the top. Place in the fridge for another 2 hours. Sprinkle with some flaky sea salt before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12