My mum is quite honestly the queen of desserts. If you want a good pudding then look no further than Mrs Tracey Clark. I mean, don’t get me wrong, I think my mum is an all round good cook, but desserts are definitely her speciality. Key lime pie, her raspberry ice cream bomb and the famous black forest trifle are just a few of my favourites. I did consider making one of these as this years Mother’s Day recipe, but then I decided that they are best left to the expert. Instead I decided to create a new dessert that I knew my mum would love.
With a dark chocolate biscuit base, a filling of sea salted caramel and a topping of silky chocolate ganache, what’s not to like? It is a fairly time consuming process but nothing says ‘I love you mum’ more than a ridiculously indulgent Salted Caramel Pie! Although not yet Mother’s Day, this pie has already been tested by my mum who has given it a big thumbs up, so why not try making it for your mum this Mother’s Day? I always say food is one of the best gifts you can give.
Happy Mother’s Day xxx
For the base:
320g dark chocolate digestives
100g of unsalted butter, melted
For the salted caramel:
397ml tin of caramel condensed milk
100ml double cream
3 large egg yolks, whisked
1 and a half teaspoons sea salt
For the chocolate ganache:
160g dark chocolate, grated
200ml double cream
200ml double cream whipped to decorate.
You WILL also need a 23cm loose bottom tart tin.
- Begin by making the base. Pour the dark chocolate digestives into a food processor and whizz to make fine crumbs. Mix with the melted butter and press into the base and up the sides of your tart tin. Make sure there are no holes or gaps and then put into the fridge to firm up for around 20 minutes.
- Meanwhile you can begin to make your salted caramel filling. Gently heat the double cream and caramel condensed milk in a pan until just below boiling. Remove off heat and quickly stir in your whisked egg yolks taking care not to scramble them. Place back onto a very low heat and keep stirring until the mixture begins to thicken. This should take a few minutes.
- Remove from the heat and stir in the sea salt and then transfer mixture to a jug. Open the fridge and gently pour your salted caramel into the biscuit case and leave to set for a further 4 hours.
- After this setting time you can begin to make your chocolate ganache. Heat the double cream in a pan until nearly boiling. Once it reaches this stage quickly remove from the heat and pour over the grated dark chocolate. Stir until all the chocolate has melted and your ganache is nice and smooth and then like before, transfer to a jug and pour over the salted caramel mixture.
- Leave to set in the fridge for a couple more hours or until the ganache is firm. Once firm remove from the fridge and let sit for five minutes before carefully removing the outside of the tart tin. Whip some double cream until thick and spoon into a piping bag and decorate your pie.