When thinking about what to cook for Father’s Day, I’ve stuck to something I think my own Dad would like. This tart (insert joke here) is perfect. A crowd-pleaser, generous and slightly outrageous - just right for my Dad. Now I just need to resist eating it long enough for there to be some for him when he next comes to visit…
375g ready-made shortcrust pastry (or make your own of course)
For the caramel layer
Salted caramel sauce - either bought (shock!) or preferably made with the following (makes more than needed)
75g unsalted butter
75g caster sugar
75g golden syrup
125ml double cream
1 tsp Maldon salt
For the chocolate layer
300ml double cream
2 tsp caster sugar
A pinch of fine sea salt
50g unsalted butter, at room temperature
200g 70% cocoa chocolate (I love Willie's Cacao Chef's Drops)
50ml whole milk
Maldon salt to sprinkle
Ice cream to serve
Start by baking your pastry base. Preheat the oven to 180C, and then either make and rest your pastry, or simply take it out of the packing and roll out so you can and a 23cm tart/flan tin. Cover the pastry with baking paper and fill it with baking beans/rice - or my favourite Heston Blumenthal tip - spare copper change. Bake the case for 10-15 minutes, then remove your bean/rice/coins (which will be HOT!), and bake for another 15 minutes until golden. Keep an eye on it towards the end - you don’t want it to burn on the edges. When cooked, remove from the oven and leave to cool.
Next make your caramel layer. Add the butter, sugar and golden syrup to a saucepan, and over a medium-high heat melt them together for 5-10 minutes until it reaches a thick consistency and the right level of caramel colour (judge this by eye - you want TOWIE tan levels, rather than something more subtle). At this point add the cream (be careful as it will splatter and rise up as you add the cold liquid), stirring continuously until nicely combined and syrupy. Take it off the heat and stir in the salt. Leave to cool.
Once cool, pour a layer into the bottom of the tart shell, not too much, just half a centimetre depth— there will be plenty of your recipe spare to pour over ice-cream or use in one of my other blog recipes.
Now you can move on to the chocolate layer. Combine the cream, sugar and salt in a pan and bring to the boil - when it boils remove from the heat straight away and add the chocolate and butter. Stir until melted and fully combined. Let the mixture cool for 3-4 minutes, and then add the milk. Stir the mixture until it is beautifully shiny - then pour over your caramel layer, and leave at room temperature (in a cool place if it’s crazy hot). It will take at least two hours to set.
To serve, sprinkle with Maldon salt flakes and give Dad the biggest slice. Ice-cream is an optional extra. If you really love him, you'll serve him a Salted Caramel Espresso Martini on the side