Recipe

Chocolate caramel tart

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Chocolate caramel tart
  • 1又1/2床单冷冻油酥松饼,解冻
  • 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

Chocolate caramel tart
  • 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.

Notes

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

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