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Chocolate caramel tart
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Prep Time:
Cook Time:
Gold dust elevates desserts with a touch of luxury.
Ingredients:
  • 150g plain flour
  • 80g icing sugar mixture
  • 40g almond meal
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 x 395g cans sweetened condensed milk
  • 80ml golden syrup
  • 100g butter, extra
  • 200g dark chocolate, coarsely chopped
  • Gold leaf (see note), to decorate
Instructions:
  • Preheat oven to 200°C. Combine flour, icing sugar mixture, almond meal, and chilled butter in a food processor. Pulse until mixture resembles fine breadcrumbs. Add the egg yolk and pulse until mixture just comes together. Transfer mixture to a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the pastry to a thin 3mm disc using a rolling pin. Line a 22cm round fluted tart tin with removable base with the pastry, then chill in the fridge for 30 minutes.
  • Place baking paper and pastry weights, rice, or dried beans on top of the pastry in the baking dish. Bake in a preheated oven for 8-10 minutes. Remove the paper and weights, rice, or beans, then bake for an additional 5 minutes or until the pastry is golden brown and fully cooked. Take out of the oven and let it cool.
  • In a large saucepan over medium heat, melt condensed milk, golden syrup, and half of the extra butter until caramel thickens and turns golden in color, stirring constantly with a wooden spoon. Remove from heat and pour into the pastry case, smoothing the surface with a small palette knife.
  • Melt the chocolate and extra butter in a heatproof bowl over simmering water, stirring until glossy. Pour over the caramel, smooth the surface, and let it set for 30 minutes. Decorate with gold leaf and cut into wedges before serving.

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