Food and gold is a combination that has taken the culinary world by storm. Finding almost every type of food covered, dipped or garnished with flakes of gold leaf is almost like something out of a millionaire’s fantasy.
We can’t blame the novelty of it, how can someone resist indulging in a dessert that combines the rich goodness of chocolate and the luxurious feel of gold? We certainly can’t! That’s why we are going to share a NR team favourite recipe:
Salted caramel tart with edible gold flakes
- 175g all butter pastry case
- 395g tin of caramel, (We use Nestle!)
- pinch of sea salt
- 340g dark chocolate, chopped
- 340ml double cream
- 5 sheets 24k edible gold leaf, available from cakewarehouse.co.nz
- Freeze dried raspberries
- Put the tin of caramel and a pinch of sea salt into a small bowl and beat it until it loosens the consistency.
- Pour the caramel into the pastry case and smooth it all over with a rubber spatula.
To make the ganache
- Heat the double cream in a small saucepan on a low heat. You don't want it to boil or even simmer - it just has to be hot enough to melt the chocolate so keep an eye on it. (If you can put your finger in the saucepan for 3 seconds, its ready!)
- Once the cream is hot remove from the heat. Tip the chopped chocolate in. Stir it gently until it looks smooth and melted.
- Now cool the ganache for a couple of minutes soo it's loose enough to flow into the tart but thick enough not to run out of the pastry. (This is important! It should be loose enough to pour but not be runny).
- Leave the salted caramel tart to set in the fridge for an hour and press edible gold leaf into the top.
- Garnish the tart with some freeze dried raspberries and serve!
Recipe courtesy of https://www.amytreasure.com/salted-caramel-tart/