This chocolate caramel tart will fix those cravings. Its rich thick and full of scrummy badness which we all love and really easy to make.

16oz milk chocolate, broken into bits

8oz double cream

8oz plain flour

4oz butter, cooled, cubed

3oz sugar

1 large egg

1 small tin sweetened condensed milk

1tsp rock salt

Pre-heat oven to 220c (gas 7).

To get things started pour the condensed milk and salt into a bowl that fits on top of a high sided pan. Fill the pan with water over a medium heat but make sure the water doesn’t touch the bottom of bowl. Place the bowl on top of the pan. Place some foil over the top then simmer for 1 and a half to 2 hours stirring occasionally until it becomes thick and the desired caramel colour then allow to cool.

That’s the hard part over!! next for the pastry. Rub the butter into the flour until it resembles breadcrumbs, add the sugar and mix. Mix in the egg and form a soft dough (you may need to add a little milk). Knead a little then wrap in cling film and chill in the fridge for 30 minutes. Roll out on a lightly floured surface until the thickness of a pound coin. Place in a 9inch throw away tin foil tart tin. You can take the time to crimp the edges like I did but you don’t have to then prick the bottom with a fork. Pull off a tiny bit of pastry from the edge then use this to push the pastry into the corners of the tin. Cut off the excess from around the edges. Line the tart case with baking paper and then fill with baking beans or rice will do. Bake in the oven for 12-15 minutes, remove the baking beans and paper and cook for a further 10 minutes or until the base is golden-brown and cooked through then allow to cool.

Next for the chocolate ganache. Pour the cream into a heavy based pan over a medium heat stirring constantly until warm but not boiling. Remove from the heat and pour in the chocolate then stir until all the chocolate has melted. If any lumps remain place back over the heat for a few minutes then allow this to cool a little.

Next to build the tart spread some caramel over the bottom of the pastry about the thickness of a pound coin. Cool in the fridge for 20 minutes then slowly pour the chocolate over the top to fill it. Place in the fridge to set for 2-3 hours.

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