Chocolate caramel tart
From najwax0x0x 14 years agoIngredients
- 1 cup (150g) plain flour shopping list
- 1/2 cup (80g) icing sugar mixture shopping list
- 1/3 cup (40g) almond meal shopping list
- 125g chilled butter, chopped shopping list
- 1 egg yolk shopping list
- 2 x 395g cans sweetened condensed milk shopping list
- 1/3 cup (80ml) golden syrup shopping list
- 100g butter, extra shopping list
- 200g dark chocolate, coarsely chopped shopping list
- Gold leaf (see note), to decorate shopping list
How to make it
- Preheat oven to 200°C. Place the flour, icing sugar mixture, almond meal and chilled butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Use a rolling pin to roll pastry to a 3mm-thick disc. Line a 22cm round (base measurement) fluted tart tin with removable base with the pastry. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Line pastry with baking paper and pastry weights, rice or dried beans. Bake in preheated oven for 8-10 minutes. Remove paper and weights, rice or beans and cook for a further 5 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
- Combine the condensed milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
- Place the chocolate and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set. Decorate with gold leaf and cut into wedges to serve.
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