Chocolate & Caramel Tart

Serves 10-12


250g chocolate shortcrust pastry

Caramel layer:
1C brown sugar (white if using milk chocolate)
1C heavy cream or creme fraiche
1/4C butter
2 whole eggs
1 egg yolk
2 1/2Tbsp plain flour

Chocolate layer:
1 1/4C thickened cream
250g dark chocolate (or milk chocolate)

1/2C sugar, extra


1. Preheat oven to 160C. Allow dough to soften for 15 minutes, then roll out to desired thickness and use to line a greased 26cm tart pan. Prick with a fork and blind bake with pastry weights for 15 minutes.


2. Caramelise sugar in a saucepan until it turns a light amber colour. Incorporate cream and butter and set aside to cool slightly.


3. In another bowl beat together 2 whole eggs & 1 egg yolk and add in 2 1/2Tbsp flour. Pour this into the cooled caramel mixture and spread over tart base. Bake for 15-20 minutes or until the caramel is slightly foamy and set. Refrigerate until completely cooled.


4. Beat cream until stiff and fold in melted chocolate. Spread over cooled caramel tart base, smooth with a spatula and refrigerate for 1 hour or until set. Decorate with caramel made out of extra sugar and serve.


Nutrition Information (per 10 or 12 serves)

Energy 2516 or 2096kJ, Protein 7 or 6g, Fat (Total) 38 or 32g (Saturated) 24 or 20g, Carbohydrate (Total) 60 or 50g (Sugars) 50 or 41g, Dietary Fibre 0.8 or 0.7g, Sodium 90 or 75mg.


(Adapted from: Sweet & Savoury Tarts, 2007, Eric Kayser)


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