chocolate caramel tart

chocolate caramel tart

We have no doubt you will go crazy for this combination of chocolate and caramel tart. Finished deliciously with either hazelnuts or Cornish Seasalt and a generous spoonful of Cornish Clotted Cream when serving.


200g plain chocolate, melted

50g plain flour

500g shortcrust pastry pack rolled to a thickness of a 20p piece

4 eggs

75g butter, melted

100g golden caster sugar

Cocoa, for dusting

for the caramel:

200g caster sugar

100g chopped hazelnuts

1/2 tsp Cornish Sea Salt

Line a 23cm tart tin with pastry and place in the fridge for 30 minutes to prevent shrinking, and heat the oven to 180C/160C/gas 4.

Bake the pastry blind for 15 minutes, then take the paper out and bake for further five minutes.

Next, mix ¾ of the melted chocolate with the eggs, butter, sugar, and flour. Pour into the pastry case, then bake for 8-10 minutes until just set. Decorate with remaining chocolate and dust with cocoa.

For the caramel:

Add the sugar to a large non-stick pan on a medium heat and cook until the sugar turns to a light, golden caramel. Do not stir, but jiggle pan now and then.

Once the caramel has formed, stir in the chopped hazelnuts.

Finally, pour the mix on to a silicon mat and leave to cool for an hour. Roughly chop the nutty caramel and sprinkle over the tart to serve. Alternatively, try topping with Cornish Sea Salt


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Time: preparation, 30 minutes | cooking, 60 minutes
Makes: 1 tart for sharing

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