Win-Win Dark & Salted Caramel Tart - No Cocoa

Rich, indulgent and perfectly balanced, this Win-Win Dark Salted Caramel Tart layers buttery pastry with smooth salted caramel and a glossy chocolate ganache made using Win-Win cocoa-free chocolate alternatives. Designed for clean slicing and consistent results, it is an ideal dessert for bakeries, cafés and professional dessert menus.

Ingredients

Pastry

• 270g plain flour
• 145g cold butter, cubed
• 70g sugar
• 1g salt

Salted Caramel

• 75g whipping cream (35% fat)
• 25g dark brown sugar
• 45g caster sugar
• 15g 15g glucose
• 5g butter
• 1g salt
• Q.S. Win-Win Milk

Ganache

• 175g Win-Win Dark
• 125g single cream
• 25g glucose syrup
• 20g butter

Method

1. To make the pastry, combine the flour, salt and butter in a bowl and mix with electric beaters until sandy. Add the sugar and mix again until the dough starts to clump. Form into a flattened ball, wrap in cling film and chill in the fridge for 1 hour.
2. Grease a 23cm diameter tart tin with oil or butter. Roll out the chilled pastry between two sheets of baking paper, using flour to prevent sticking, to a thickness of 2–3mm. Line the tin with the pastry, add a sheet of greaseproof paper that overhangs the sides and fill with baking beans. Blind bake for 20–25 minutes, then remove the beans, brush with egg wash and bake for a further 5 minutes until golden.
3. To make the caramel, place the cream, salt and dark brown sugar in a saucepan and bring to the boil, stirring occasionally. Set aside.
4. In another pan over a medium heat, caramelise the caster sugar by adding small amounts at a time. Once fully caramelised, add the glucose and stir until melted. Remove from the heat and carefully add the warm cream mixture in thirds. Return to the heat and cook to 107°C. Remove from the heat, stir in the butter followed by the Win-Win Milk. Pour into the tart case and allow to set.
5. To make the ganache, place the Win-Win Dark into a bowl. Heat the cream and glucose syrup to 80°C, then pour over the chocolate and stir until melted. Add the butter and mix until smooth and glossy. Pour over the set caramel and chill for 1–2 hours until fully set.
6. Once set, cut into slices and serve.