If you’re pressed for time, this is a quick dessert to put together that will wow your friends. The buttery shortcrust pastry base is filled with a layer of sweet caramel and chocolate ganache and topped with crushed hazelnuts, white and milk chocolate shavings and ferrero rochers chocolates. Normally I love making the shortcrust pastry base and caramel sauce from scratch but time is precious especially when you are cooking a great number of dishes. I’ve made this amazing sweet chocolate caramel tart a couple of times and it does not disappoint!
USEFUL KITCHEN TOOLS
Here are a few key basic kitchen tools you will need to make this recipe:
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Caramel Chocolate Ganache Tart
The buttery shortcrust pastry base is filled with a layer of sweet caramel and chocolate ganache and topped with crushed hazelnuts, white and milk chocolate shavings and ferrero rochers chocolates. If you’re pressed for time, this is a quick dessert to put together that will wow your friends and family.
Ingredients
Pastry Base
- 640g ready made sweet shortcrust pastry sheets uncooked dough
Caramel Filling
- 397g tin of Carnations Caramel
Chocolate Ganache Filling:
- 300ml double Cream
- 125g milk Chocolate
- 125g dark Chocolate
- 25g unsalted Butter
- 1tsp Vanilla Extract
Toppings
- 100g white Chocolate
- 30g milk Chocolate
- a pack of 5 ferrero rocher
- 40g hazelnuts
Instructions
- Roll the pastry mix out onto a lightly floured surface to the thickness of a £1 coin. Press the pastry into the fluted flan tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so it's all covered! Put in the fridge for 30 mins – 1 hour to allow the pastry to rest.
- Preheat the oven to 200°C. Cover the pastry with parchment paper and fill with baking rice or beans and bake the pastry ‘blind’ for 15 minutes.
- Remove the parchment paper and the rice and bake for an extra 5-7 minutes or until the pastry is cooked through and slightly golden! Leave to cool in the tin.
- Once the pastry base has cooled down, pour the caramel onto the base and spread evenly. Leave in the fridge to set while making the chocolate filling.
- Pour the double cream and Vanilla into a small saucepan and heat gently, stir occasionally.
- In a separate large bowl, break milk and dark chocolate in small pieces and add unsalted butter. Once the cream is just starting to boil, pour the cream over the chocolate/butter mix, and whisk till smooth. If the chocolate doesn’t fully melt, microwave the mixture in 10-second bursts till it does. Pour this on top of the caramel and spread evenly.
- Refrigerate for at least 4 hours to set the tart, or even overnight.
- To decorate the tart, use a grater to make the white and milk chocolate shavings. Add Ferrero rochers, chocolate shavings and crushed hazelnuts. Enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 812Total Fat 47gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 17gCholesterol 85mgSodium 525mgCarbohydrates 89gFiber 4gSugar 55gProtein 10g
* This may slightly vary depending on where you purchase your ingredients from and the particular brand you use.
