Tuesday, 30 August 2011
Salted caramel and chocolate tart
220gm frozen sweet flan pastry case
380gm can caramel top'n' fill
1/4 tspoon sea salt flakes
180gm dark chocolate, chopped
1/2 cup pure cream
1. Preheat oven to 180°C. Place the pastry case, in the foil tin, onto a baking tray. Bake for 10 minutes.
2. Spread caramel over the base of pastry. Bake for 20 mins or until the caramel is golden. Sprinkle with salt
3. Meanwhile, combine and chocolate in a microwave safe bowl. Microwave on medium heat for 1 minute or until smooth, stirring with a metal spoon after 30 seconds. Pour over caramel. Refrigerate overnight.
*This tart can be made up to 3 days in advance