Caramel Chocolate Tart
Amanda
A delicious chocolate tart base filled with layers of caramel and chocolate.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Chilling 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American, British
Servings 10
Calories 376 kcal
For the pastry
- 155 g plain flour
- 21/2 tablespoon cocoa
- 3 tablespoon icing sugar
- 100 g butter
- 1 egg beaten
For the caramel
- 50 g butter
- 75 ml heavy cream double
- 100 g brown sugar
- 1 teaspoon sea salt flakes
For the chocolate layer
- 100 g 70% plain chocolate
- 50 g butter
- 2 tablespoon caster sugar
- 1 egg
- 1 egg yolk
- 2 tablespoon nuts chopped
Use a food processor to combine the pastry ingredients then add the egg and sufficient cold water to make the dough come together.
Roll out the dough between 2 pieces of cling film and line a greased, loose bottom tin (34x10cm).
Prick with a fork and refrigerate for 20 minutes.
Bake blind at 200 C for about 10 minutes then remove the beans and paper for another 5 minutes until the base is set.
Make caramel by putting ingredients (less salt) in a saucepan and stir over heat until the sugar has dissolved. Simmer for 8 minutes.
Break the chocolate and place in a glass bowl with the butter. Microwave for 10 second bursts until melted.
In another bowl mix the eggs with the sugar and quickly mix the chocolate in.
Pour on the caramel, sprinkle with salt then pour over the chocolate and sprinkle over the nuts.
Bake at 190 C for 10 minutes then cool and refrigerate before serving.
Calories: 376kcalCarbohydrates: 37gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 107mgSodium: 403mgPotassium: 146mgFiber: 3gSugar: 21gVitamin A: 706IUCalcium: 48mgIron: 2mg
Keyword caramel, chocolate, tart