Name: Chocolate caramel tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/2 sheets frozen shortcrust pastry, thawed; 395 gram can sweetened condensed milk; 60 gram butter, chopped, plus 90 g extra, chopped; 1/3 cup golden syrup; 150 gram dark cooking chocolate, finely chopped

Ingredients

1 1/2 sheets frozen shortcrust pastry, thawed

395 gram can sweetened condensed milk

60 gram butter, chopped, plus 90 g extra, chopped

1/3 cup golden syrup

150 gram dark cooking chocolate, finely chopped

Method

1.Preheat oven to 220°C/200°C fan forced. Line a 85x11cm (base measurement) fluted tart pan with removable base with pastry, trimming to fit. Place pan on a baking tray. Line pastry with baking paper; cover base with dry beans, rice or pie weights. Bake for 12 minutes. Remove weight and paper. Bake for 8 minutes more or until just coloured. Remove from oven.

2.Combine milk, 60g butter and golden syrup in a medium heavy-based saucepan over low heat. Cook and stir for 7-8 minutes or until mixture thickens. Pour caramel mixture into tart case. Chill for 30 minutes.

3.Place extra butter and chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook and stir for 5-6 minutes or until mixture is melted and smooth. Pour chocolate mixture over tart; smooth surface. Chill for 30 minutes or until set. Cut into slices to serve.

Make in a 22cm pie plate instead; cooking time will vary.
Note

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Ingredients

Method

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