Recipes+
Ingredients
Method
1.Process flour, butter and icing sugar until combined, then add 1 egg yolk and 1-2 tablespoons iced water: process until mixture just comes together.
2.Roll pastry between sheets of baking paper until large enough to line a 23.5cm (base diameter) fluted tart pan with removable base. Ease pastry into pan, trim edges. Chill for 15 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper; bake for 8 minutes more or until pastry is just coloured.
4.Meanwhile, place extra butter and chocolate in a small saucepan over low heat. Stir until smooth, then cool.
5.Beat extra egg yolks, eggs and 1/4 cup caster sugar in a small bowl with an electric mixer until thick and creamy. Add chocolate mixture and stir to combine. Pour into pastry case. Bake tor 10-15 minutes or until firm. Chill for 30 minutes.
6.Lightly grease a baking tray and line with baking paper. Combine extra caster sugar and 1/2 cup water in a small heavy-based saucepan over low heat. Stir until sugar dissolves.
7.Increase heat; bring to the boil. Boil, without stirring, for 8-10 minutes or until rich golden brown. Drizzle on prepared tray (you need a thin layer so toffee will break into long shards) Cool. Break toffee into shards. Top tart with toffee to serve.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door