Double Chocolate and Caramel tart
This was nearly a desert disaster!! It started life as a recipe taken from the Delicious Magazine … Caramel pecan tart with cream cheese pastry – having realised my ingredient failure (some how mislaid the pecans and brioche) half way through I changed my mind and ended up with a chocolate caramel tart – with a few mini caramel tarts made on the way!
Apologies for the awful photography – but to be honest I was not planning on blogging about this desert especially with all of the changes to the recipe at all…however it turned out very tasty!
Gooey Caramel tarts – risp on the outside with a gooey caramel centre…
Recipe as I made it…
150g Butter or (flora Liquid butter as I used)
150g light brown sugar
150g golden syrup
700ml double cream
1 pack 500g shortcrust pastry
200g milk Chocolate
100g white Chocolate
Place the butter, sugar, golden syrup and 500ml of the double cream into a pan on a low heat, mixing until the sugar has dissolved. Turn the heat up and boil for 12-15 minutes until thick and glossy – occasionally putting a fork through the mixture.
Line a twelve hole muffin tin with small rounds of the pastry and place a heaped teaspoon of caramel inside each round – then bake for 10-15 minutes at 180 gas mark 4 leave to cool on a rack.
Roll out the rest of the pastry and line a loose bottom flan tin. prick all over with a fork then fill with baking beans. Place into the oven for 12 minutes until crisp and slightly golden. Remove baking beans and bake blind for 5 minutes.
Coming back to the caramel (if you used the flora liquid you will need to pour out any extra oil sitting on the cooling caramel) place back on a medium heat and add the rest of the cream and milk chocolate broken up. Mix until hot and smooth. Pour the liquid into the tart case and cool in the fridge for one hr.
Melt the white chocolate in the microwave then spread into a thin layer covering the surface of the tart – refrigerate ideally for two hrs – then keep in the fridge until ready to serve. Enjoy!