Bitter chocolate and caramel tart

We had a small party on Saturday, mainly celebrating the fact that we have a garden at the moment and it’s sunny – and we almost certainly won’t have a garden when we move back to London in a couple of months. I made this for pudding. You only need a small slice (it’s rich), and I bought my pastry case because it’s too hot to be baking anything at the moment…

Serves about 10

One sweet shortcrust pastry case (97p in Morrisons!)
50g butter
100g soft brown sugar
150ml double cream
200g darkest chocolate
Good pinch of salt

First make the caramel: put the butter and sugar in a pan over a low heat. Once the butter’s melted, swirl to cover the sugar then bubble for 3-4mins until thickened and darkened. Take the pan off the heat and whisk in 50ml of the cream and the salt (to taste but don’t burn your tongue). Pour the caramel over the tart base and pop into the fridge for about an hour. (My caramel sauce is, as always, based on the ineffable Domestic Sluts’ version, which you can find here.)

To make the chocolate layer, put the remained 100ml of cream into a pan and break the chocolate into it. Heat over a very gentle heat, stirring occasionally, until the chocolate has melted. Beat until you have a smooth mixture.

Check that your caramel has started to set – you should be able to poke it gently without leaving an impression. Pour the chocolate mixture over the caramel and put it in the fridge for at least an hour, or over night.

Serve in very small slices with fresh raspberries.

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