Jun 252 min read

"Easy" Chocolate Caramel Tart

Hi friends! I made a chocolate caramel tart (literally the only reason I did this was because we had some pastry in the freezer that needed to be used (and normally I'd make mini chocolate ganache tarts, but we had some caramel so we used up what we had). Please enjoy this recipe!

Ingredients/What you will need

Tart pan (25cm)
Flour/rolling pin
Cooking spray/butter
Baking beads (for blind baking)
Baking paper
Melted butter + pastry brush
Ready to roll shortcrust pastry (36cm x 27cm x 2.55mm).
Nestle Top N Fill Caramel (about 3/4 of the tin)

For the chocolate ganache

1 cup thickened cream (heavy cream)
250g chocolate chips

Method

Step 1: Prep your tart pan with cooking spray or butter on some baking paper. Line with baking paper. I think I used tinfoil too.

Step 2: Preheat your oven to 190 C fan-forced (or 200 if not fan-forced).

Step 3: Roll out your pastry with some flour and shape into a big round circle so that it's hanging off the sides of your tart baking tray.

Step 4: Put your pastry in your tray, then brush with melted butter. Lay another sheet of baking paper over the pastry, and put baking beads on top (aka blind baking).

Step 5: Bake for 25 mins or until golden brown. Take out and cool right down. Leave your oven on.

Step 6: Spoon your caramel into the base of the tart (don't worry, we're gonna put it back in the oven).

Step 7: Pop your tart back in the oven for about 10 mins (you can always use the residual heat if you turned it off).

Step 8: Take your tart out of the oven. Leave to cool for about 20 minutes. Once cooled, we can move on to the chocolate ganache.

Step 9: To make the chocolate ganache, heat cream in a saucepan until it's simmering around the edges (any more and the cream will split). Once heated, put chocolate chips in a heatproof bowl and pour heated cream over. Leave to sit for 5-10 minutes.

Step 10: After 5-10 minutes, with a wooden spoon, slowly stir the chocolate and cream until it forms a ganache-like texture (this is one where you gotta trust the process). If the ganache doesn't work after a while (i.e., the chocolate is melting), you can put it in the microwave for 10-second bursts). Once you have a creamy-looking chocolate ganache (you want it to be that nice shiny texture), spoon it on top of the caramel to cover the tart. I didn't have any left over but if you do, you can use it for whatever you like really.

Step 11: Put in fridge to set overnight. Enjoy!

It's rustic but it worked!