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.

Ingredients
Method

200g plain chocolate, melted

50g plain flour

 

4 eggs

75g butter, melted

100g golden caster sugar

Cocoa, for dusting

for the pastry:

375g plain flour

Pinch of salt

165g cold butter cubed

90ml cold water

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

for the caramel:

200g caster sugar

100g chopped hazelnuts

1/2 tsp Cornish Sea Salt

Make the pastry if you are using homemade pastry – Put the flour, salt and the cubes of butter in a large bowl . Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs. Using a knife, stir in the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

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

Enjoy!

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

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