Star of Greece owner Nikki Govan knows how to entertain, and this decadent tart makes a show-stopping dessert.

Recipe Nikki Govan

Salted caramel chocolate ganache tart

tart crust
1½ cups all-purpose flour
1⁄3  cup powdered sugar
¼ tsp salt
½ cup unsalted butter, cold
1 large egg yolk
2 tsp heavy cream
½ tsp vanilla extract

salted caramel filling
1 cup heavy cream
5 tbsp unsalted butter
1½ to 2 tsp salt to taste
2 tsp vanilla extract
1½ cups granulated sugar
¼ cup light corn syrup
¼ cup water

chocolate ganache filling
8 ounces bittersweet or semisweet chocolate broken into small pieces
½ cup heavy cream.
2 tsp flaky sea salt for garnish, optional

to make tart crust
Place the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter, until the mixture resembles coarse meal. Add the egg yolk, cream and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough tightly in plastic wrap, and chill for 1 hour.

Preheat the oven to 190C. On a lightly floured surface, roll the dough to a thickness of about 1⁄8  inch, and press it gently into a 9-inch diameter tart pan, trimming away any excess. Bake the tart shell for 18 to 22 minutes, or until completely set and beginning to turn golden brown around the edges.

Fill with salted caramel and chocolate ganache, and garnish with flaky sea salt.

to make salted caramel filling
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.

In a larger pot, combine the sugar, corn syrup and water. Heat over a medium-high flame, swirling the pot occasionally to distribute the heat evenly. Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-coloured. Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.

Clip a candy thermometer to the side of the pot, and continue to simmer the caramel until it reaches 118C. Immediately pour the hot caramel into the prepared crust.

to make chocolate ganache filling
Place the chocolate in a small bowl and add the cream. Warm the chocolate and cream in the microwave (in 30 second increments) or over a double boiler, until the cream is hot and the chocolate is melting.

Whisk the ganache until smooth and glossy, and pour over the cooled caramel. Allow the ganache to set, then garnish with flaky sea salt.

Serve with whipped cream and fresh strawberries steeped in Cointreau and caster sugar.

This article first appeared in the Dec/Jan 2020 issue of SALIFE magazine.