Chocolate Caramel Tart

If you don’t like chocolate, look away now!

Method

Serves: 12  people

Prep: 30 mins

Cooking time: 190 mins

For the pastry:

·         100g Co-op plain flour

·         1 tbsp Fairtrade cocoa powder

·         50g Co-op unsalted butter, cubed

·         2 tsp Fairtrade golden caster sugar

·         1 Co-op British egg yolk

·         1 tbsp ice cold water

For the filling:

·         200ml Co-op double cream

·         Few drops vanilla extract

·         50g Fairtrade golden caster sugar

·         200g Co-op Irresistible Fairtrade 70% cocoa dark chocolate

·         50g Co-op unsalted butter, softened

·         3 tbsp Co-op toffee dessert sauce

Method:

·         Preheat the oven to 200C/fan 180C/Gas 6

·         Sift the flour and cocoa powder into a bowl

·         Add the butter and rub this into the flour until the mixture resembles fine crumbs

·         Stir in the golden caster sugar, make a well in the centre and add 1 egg yolk and 1 tbsp ice cold water

·         Bring the mix together to form a dough, wrap in clingfilm and chill for 30 mins

·         Dust your work surface with flour and roll the pastry to a circle large enough to fill a 23cm flan tin

·         Fit the pastry into the tin, trim any excess, prick with a fork and chill for another 10 mins

·         Line with greaseproof paper and baking beans Bake for 15 mins, then remove the paper and beans

·         Bake for a further 10-15 mins, until the pastry is crisp Leave to cool Place the double cream, a few drops vanilla extract and the golden caster sugar in a pan

·         Heat gently, stirring, until the sugar dissolves and the cream is hot

·         Break the dark chocolate into a bowl, add the softened butter, and pour over the hot cream mixture

·         Stir gently to melt the chocolate Spread the toffee dessert sauce onto the pastry base then top with the chocolate Chill until set, this will take about 2 hours