Salted Caramel Pie with a Chocolate Sauce
This Salted Caramel Pie is really easy to make, and doesn't require
a sugar thermometer. The yin-yang flavour combination of the salted
caramel is further enhanced with the dark chocolate pieces peppered through the
biscuit base and the 2 ingredient chocolate sauce to serve. It can be
made ahead of time making it the perfect dessert for dinner parties!
For the Biscuit Base
- 250 g (9oz) digestive biscuits
- 60 g (2½oz) plain chocolate about 54% Cocoa solids
- 125 g (4oz) butter plus extra for greasing
For the Caramel Filling
- 250 ml cold water
- 6.5 g sachet Vege-Gel
- 125 g (4oz) caster sugar
- 2 tbsp golden syrup
- 50 g (2oz) butter
- 100 ml (3½floz) double cream (heavy cream)
- pinch Sea Salt Flakes to decorate
For the Chocolate Sauce (optional)
- 225 ml (8floz) double cream (heavy cream)
- 75 g plain chocolate about 54% Cocoa solids
To make the biscuit case
Grease and line a 20 or 22cm(8 or9in)loose bottom tart tin. Finely crush 250g (9oz) biscuits. Chop 60g (2½oz)chocolate. Melt125g (4oz) butter. Stir in the biscuit crumbs are coated and mix well then add the chopped chocolate and stir again.
Pour the crumbs into the tart tin and press them down well to cover the base and 3-4cm (1½-2i) up the sides using the back of a spoon. Chill until required, or for at least 30 minutes.
To make the caramel filling
Pour 250ml (9floz) cold water into a jug. Add the vege-gel powder and stir. Set aside. Place 125g (4oz) sugar and 2tbsp golden syrup into a heavy based pan. Add 4tbsp of water. Heat gently stirring until the sugar has dissolved. Then increase the heat and boil without stirring for around 5 - 8 minutes until it is a rich golden caramel colour.
Remove the pan from the heat. Carefully add 50g (2oz) butter and 100ml (3½floz) cream, the mixture will bubble up and may splatter Stir until well blended. Pour the vege-gel mixture into the caramel and mix well. Return the pan to the hob over a medium heat. Stir continuously until the mixture comes to the boil again. Pour the caramel into the prepared tart case. Work quickly as the jelly mixture will soon begin to set. Set aside and once completely cool place into the fridge for 2 hours before serving.
To make the chocolate sauce
Pour 225ml (8floz) the cream into a small pan and set over a medium heat and heat until the cream begins to bubble around the edge of the pan. Meanwhile, chop 75g (3oz) chocolate into small pieces. Place into a bowl. Pour the heated cream over the chocolate. and stir until you have a smooth sauce. Set aside to cool for 5 to 10 minutes.
To avoid disturbing too much of the biscuit base beneath, pour the caramel over the back of a large metal or wooden spoon when filling the case.
If there are one or two bubbles on the surface of the caramel after filling the pie dish quickly pop then with a cake skewer or the handle of a spoon before the caramel jelly begins to set.