Caramel & Chocolate Tart

prep 30 mins and cooling cook 20 mins
  • 1 quantity pâte sucrée (see page 11), chilled
  • 100 g (3½ oz) butter
  • 100 g (3½ oz) dark muscovado sugar
  • 400 g (13 oz) full-fat condensed milk
  • 75 g (3 oz) plain dark chocolate, broken into pieces
  • 75 g (3 oz) white chocolate, broken into pieces

Roll the pastry out thinly on a lightly floured surface until a little larger than a buttered 22 cm (8½ inch) loose-bottomed fluted tart tin. Line the tin (see page 14). Trim off the excess pastry with scissors so that it stands a little above the top of the tin. Prick the base with a fork, then chill for 15 minutes.

Bake the tart blind (see page 15) for 10 minutes. Remove the paper and beans and cook for a further 5–10 minutes or until crisp. Leave to cool completely.

Heat the butter and sugar in a saucepan until the butter has melted and the sugar dissolved. Add the condensed milk and cook over a low heat, stirring for 4–5 minutes until just beginning to darken and smell of caramel. Pour into the tart case, spread evenly and leave to cool.

Melt the dark and white chocolate in separate bowls set over two small saucepans of just simmering water, making sure that the water does not touch the base of the bowls.

Remove the tart from the tin and transfer to a serving plate. Drizzle random spoonfuls of plain dark chocolate over the pie. Cool for 10 minutes, then drizzle random spoonfuls of melted white chocolate over the dark layer. Leave to set. Cut into thin wedges to serve.

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