Recipe: Salted Chocolate Caramel Slice

Alright, now this recipe evolved out of another’s previous failure but it turned out emazing so I thought I would share. I was intending on making a salted caramel tart however the pastry was a massive flunk that day and decided to crumble in the tart tin. After massive frustration and confusion as  to why on earth it wouldn't work, I thought ‘you know when a pastry tart shell wont crumble? – in a tin! So wollah - Put the pastry in a square tin and you take the same salted chocolate caramel tart and turn it into salted chocolate caramel slice.  


I know it isn't as fancy as being in a tart shell but to be honest a lot more practical for lunch boxes and picnics :)  I was actually impressed with taking my simple '5 minute caramel' recipe to the next level with the addition of fine pastry and salted caramel. Just goes to show you there is always a silver-or in this case-a salted caramel lining. Enjoy. X

 Ingredients:
Pastry:
190g (1 1/4 cups) plain flour, sifted
2 tbs cocoa powder, sifted
2 tbs pure icing sugar, sifted
125g chilled unsalted butter, chopped
1 1/2 tbs chilled water
Caramel:
1 quantity of caramel
Topping:
150g dark chocolate, finely chopped
Sea salt flakes to sprinkle underneath the chocolate

Base ready to be covered in caramel

Method:
See how to make caramel filling recipe here

1. Process the flour, cocoa, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs;
2. Add the water and process until just combined;
3. Turn onto a lightly floured work surface and knead for 1 minute or until the dough just comes together;
4. Shape into a disc and cover with plastic wrap and place in the fridge for 15 minutes to rest;
5. Line a square tin with baking paper;

Covering the base in caramel

6. Place the pastry into your tin and place in the freezer for 30 minutes to chill;
7. Heat the oven to 200 degrees (fan forced)
8. Cover the pastry with baking paper and fill with pastry weights or rice;
9. Bake for 10 minutes. Remove paper and pastry weights or rice and bake for a further 5 minutes or until cooked through and dry to the touch. Set aside to cool completely;
10. Once pastry is cooled. Fill with your caramel mixture and sprinkle with four teaspoons of sea salt flakes;
11. Place the chocolate in a heatproof bowl over a simmering saucepan of water. Stir until chocolate melts and mixture is smooth; and

12. Smooth the melted chocolate on top of the caramel place in the fridge for 1 hour or until set.