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Chocolate caramel tart
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Prep Time:
250 minutes
Cook Time:
210 minutes
Total Time:
460 minutes
Indulge in a decadent treat with the irresistible pairing of chocolate and caramel!
Ingredients:
  • 395g can sweetened condensed milk
  • 250g block dark chocolate shortcrust pastry (see note) (or 1 large sheet regular shortcrust pastry)
  • 225g good-quality dark chocolate, roughly chopped
  • 2 eggs
  • 150ml thickened cream, plus extra whipped cream to serve (optional)
  • 100ml milk
Instructions:
  • Peel off the label from the can and use a can opener to make 2 small holes on the top. Place the can, open-side up, in a saucepan and fill with cold water almost to the top of the can (about 1cm from the top). Bring to a boil, then reduce to medium-low heat and simmer for 3 hours until caramel forms, adding water as needed to maintain the level. Remove cans carefully and let them cool. Scoop out the caramel and set aside.
  • Grease an 11cm x 33cm loose-bottomed tart pan. Roll out pastry to 5mm thickness between sheets of baking paper, and line the pan. Refrigerate for 20 minutes.
  • Preheat your oven to 180°C. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove the paper and weights and bake for an additional 5 minutes, or until the pastry is dry.
  • Lower the oven temperature to 150°C. Set up a double boiler by placing chocolate in a heatproof bowl over a pot of gently simmering water, ensuring the bowl does not touch the water. Let the chocolate melt, then stir until smooth. Remove from heat and allow to cool. In a separate bowl, gently whisk the eggs until just combined, being careful not to let them froth.
  • In a saucepan, gently warm cream and milk until almost boiling. Pour the mixture over the eggs while stirring. Transfer the mixture back to the pan over low heat and cook for approximately 5 minutes until thickened. Strain the mixture over a bowl of chocolate, stirring gently until smooth.
  • Spread a generous amount of the caramel over the pastry, ensuring it's well-covered. Drizzle the chocolate over the caramel, then bake for 5 minutes or until the chocolate is just set. Allow the tart to sit in the turned-off oven for 1 hour with the door closed. Once done, take it out and let it cool completely before slicing. For an extra touch, mix the remaining caramel with whipped cream and serve as a delicious topping.

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