was a Chocolate and Salted Caramel Tart. It looked tasty on paper, the ingredients were a great combination – chocolate, cream, sugar, butter and digestives – but I wasn’t expecting the final result to be quite so delicious. I even prepared our visiting parents for the fact that I thought desert had gone a ‘bit wrong’.
Here are the pictures, the recipe follows. There was total silence around the table whilst this was being eaten, someone even asked if they could lick their plate clean!
And so to the recipe:
For the crust:
250g digestive biscuits, crushed
125g butter, melted
For the caramel:
225g caster sugar
100g chilled butter
100ml double cream
1 heaped tsp Maldon sea salt
For the topping:
100g caster sugar
2 extra egg yolks
250g dark chocolate
Ice cream, to serve
1. Heat your oven to 180*C. Lightly grease a 23cm loose-bottomed tart tin.
2. Place the crushed biscuits in a bowl, add the butter and mix well. Press the biscuit mixture in to the greased tin, chill the tin in the fridge for 30 minutes or the freezer for 10. Remove the tin from the fridge and bake in the oven for 15 minutes or until the base feels dry. Leave to cool.
3. For the caramel, bring the sugar and 100ml water to the boil in a pan over a medium heat, stir to dissolve the sugar. Add the butter, return to the boil and simmer, stirring occasionally for about 15 minutes or until the mixture is a toffee colour. Pour in the cream and the salt and boil for another 2-3 minutes until slightly thickened. Cool for a few minutes before pouring over the biscuit base.
4. To make the chocolate topping, whisk the sugar, eggs and egg yolks for 4 minutes, or until thick and pale. Gently melt the chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl does not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy.
5. Spread the chocolate mixture over the caramel and bake for about 20 minutes or until it is almost set but still a bit wobbly. Allow to cool in the tin, refrigerate if you prefer your caramel firm rather than gooey (either way is great!)
And that’s it – a recipe that will definitely be going in to the family file, one which I will no doubt use again and again, whenever I get the chance.