Salted Caramel Chocolate Torte

8 Ingredients

Number of servings

For the garnish

40grams almonds, chopped
40grams white chocolate, shards

300grams shortcrust pastry
3/4 cup double cream, 100ml for chocolate, 30ml for caramel
150grams dark chocolate, broken
1 1/4 cup caramel
40grams macadamia nuts, crushed
1tablespoons butter

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This chocolate nut dessert is brought alive by the addition of the salted caramel

Method

Step 1 of 7

Pre-heat the oven to 180°C/160°C fan-forced. Lightly butter a 10 inch tart tin.

Step 2 of 7

Roll out the shortcrust pastry to cover the base and edges of the tart tin.

Step 3 of 7

"Blind bake" the pastry by fully covering with baking parchment then fill in the parchment covered pastry with uncooked beans or rice. This will hold the pastry's shape whilst cooking. Cook the pastry in the oven for 20 minutes.

Step 4 of 7

Put the caramel, macadamia nuts and 30ml of cream in a pot and cook until melted for approximately five minutes.

Step 5 of 7

Remove the parchment and filling (beans or rice) from the pastry and discard. Pour the caramel mixture into the pastry in the tart tin and refrigerate for 30 minutes.

Step 6 of 7

Melt the chocolate in a separate pot with 100ml of cream and add to your caramel tart. Then place back in the fridge for a further 30min.

Step 7 of 7

Once you're ready to eat, remove from the fridge and garnish with chopped almonds and flaked white chocolate.

Mocha Ganache Tarts

Difficulty

Woolworths