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Chocolate caramel tart

Chocolate caramel tart

https://www.coop.co.uk/recipes/chocolate-caramel-tart

If you don’t like chocolate, look away now

  • Feeds 12Feeds 12
  • Ready in 3 hours 40 minutes

Each serving contains

  • Energy
    15%
    1286kj 310kcal
  • Fat
    High 33%
    23.4g
  • Saturates
    High 48%
    9.6g
  • Sugar
    Med 33%
    13.8g
  • Salt
    Low 33%
    0.2g

% of adult’s reference intake | Carbohydrates per serving : 22g

Ingredients

  • For the pastry:
  • 100g Co-op plain flour
  • 1 tbsp Fairtrade cocoa powder
  • 50g Co-op unsalted butter, cubed
  • 2 tsp Fairtrade golden caster sugar
  • 1 Co-op British egg yolk
  • 1 tbsp ice cold water
  • For the filling:
  • 200ml Co-op double cream
  • Few drops vanilla extract
  • 50g Fairtrade golden caster sugar
  • 200g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 50g Co-op unsalted butter, softened
  • 3 tbsp Co-op toffee dessert sauce

Method

  1. Preheat the oven to 200C/fan 180C/Gas 6
  2. Sift the flour and cocoa powder into a bowl
  3. Add the butter and rub this into the flour until the mixture resembles fine crumbs
  4. Stir in the golden caster sugar, make a well in the centre and add 1 egg yolk and 1 tbsp ice cold water
  5. Bring the mix together to form a dough, wrap in clingfilm and chill for 30 mins
  6. Dust your work surface with flour and roll the pastry to a circle large enough to fill a 23cm flan tin
  7. Fit the pastry into the tin, trim any excess, prick with a fork and chill for another 10 mins
  8. Line with greaseproof paper and baking beans
  9. Bake for 15 mins, then remove the paper and beans
  10. Bake for a further 10-15 mins, until the pastry is crisp
  11. Leave to cool
  12. Place the double cream, a few drops vanilla extract and the golden caster sugar in a pan
  13. Heat gently, stirring, until the sugar dissolves and the cream is hot
  14. Break the dark chocolate into a bowl, add the softened butter, and pour over the hot cream mixture
  15. Stir gently to melt the chocolate
  16. Spread the toffee dessert sauce onto the pastry base then top with the chocolate
  17. Chill until set, this will take about 2 hours

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