Preparation time is 40minutes
Cook time is 25minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
8 Ingredients
- 1 1/4 cup plain flour
- 1/3 cup cream
- 1/2 cup pure icing sugar
- 125grams butter, room temperature
- 1teaspoons vanilla extract
- 1/4 cup cocoa powder
- 200grams dark chocolate, chopped
- 300grams salted caramel dessert sauce, chilled
Method
Step 1 of 6
Place flour, cocoa, icing sugar and butter in a food processor and process until combined. Add yolk and vanilla and process until the dough comes together. Turn out onto a lightly floured surface and press together. Flatten into a disc, wrap in baking paper and chill for 1 hour.
Step 2 of 6
Preheat oven to 180°C. Line a 20cm springform pan with baking paper.
Step 3 of 6
Roll pastry out until 3mm thick. Place into tin, press over base and 5cm up side, leaving top ragged. Prick base with a fork. Transfer to freezer for 10 minutes. Bake for 20 minutes. Cool completely.
Step 4 of 6
Spread salted caramel into pastry shell and chill for 2–3 hours or until set.
Step 5 of 6
Meanwhile, gently heat chocolate and cream in a saucepan over low heat, stirring, until melted and smooth. Stand for 10 minutes or until thickened slightly. Pour over caramel and chill for 1 hour or until filling has set.
Step 6 of 6
Remove tart from fridge and bring to room temperature. Decorate with chocolate shards. Serve.
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