Sweet chocolate and caramel tart

By admin
22 August 2014

Prepare to love this tart with its melt-in-the-mouth filling.

Serves 6 Preparation: 15 min Cooking: 15 min Chilling: 45 min

450 g shortcrust pastry


2 cans (385 g each) condensed milk

80 ml (? c) golden syrup

50 g butter

80 g dark chocolate, coarsely chopped

20 ml (4 t) cream

5 ml (1 t) white sugar

Preheat the oven to 180 °C.

1 Roll out the pastry on a floured surface and use it to line a 34x10 cm loose-bottom tart tin. Prick the base with a fork and chill for 30 minutes.

2 Line the pastry with baking paper and fill with dried beans or uncooked rice. Bake for 10 minutes, remove the paper and beans or rice, then bake for 5 minutes or until golden.

3 Filling: Combine the condensed milk, golden syrup and butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until golden and the caramel has thickened.

4 Remove from the heat and immediately pour into the pastry case. Use a small palate knife to smooth the surface.

5 Put the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon until the chocolate has melted and the mixture is glossy.

6 Pour over the caramel. Chill until set.

7 Sprinkle the sugar over the top.

-Hope Malau

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