This recipe always goes down a treat as a dinner-party dessert. Rich, chocolatey and decadent, this tart is best served dusted in icing sugar, with a generous dollop of cream and a strong espresso on the side.
Prep Time: 30 Mins
Cook Time: 50 Mins
375g Pack Dessert Shortcrust Pastry
1 tsp Vanilla Extract
Flour, for dusting
100g Dark Chocolate, broken into pieces
100g White Chocolate, broken into pieces
250g Canned Caramel
6 Tbsp Melted Butter
2 Whole Eggs
3 Egg Yolks
4 Tbsp Caster Sugar
Icing Sugar and Cream to serve (optional)
1.Break the pre-rolled pastry into chunks, and place into a blender. Pour in 1 tsp of vanilla extract and blend together. Remove the pastry from the blender, flour a flat surface and roll out the pastry to fit into a tart tin. Line the tin with the pastry and leave to chill in the fridge for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Remove the tray from the fridge and line the pastry with baking paper. Line the top of the baking paper with baking beans and bake in the oven for 15-20 mins. Take the tin out of the oven, remove the baking beans and paper and then return to the oven to bake for a further 5-10 minutes until golden coloured.
3. Once the pastry base is golden brown, take it out of the oven and spread caramel over the top. Leave this to one side, and lower the temperature of the oven to 80C/160C fan/gas 4.
4. Place a heatproof bowl containing the dark and white chocolate over a pot of simmering hot water to melt. When the chocolate melts, stir in the melted butter, and keep on a low heat.
5. In a separate bowl, use an electric mixer to whisk together the eggs, yolks and sugar to form a pale, thick, fluffy mixture. Gently fold this mixture into the melted chocolate with a metal spoon. Once this has been entirely folded in, add it to the top of the caramel on the tart.
6. Place the tart in the oven and bake for 20-25 minutes. You will know the tart is cooked when the surface is set but still jiggles slightly after being moved.
7. Leave to chill for a minimum of 3 hours before serving, and serve with a dusting of icing sugar and a generous scoop of cream on the side.