Not my own work….

I take no credit for this beautiful tart.  No, I didn’t make it. Or photograph it.  My eldest daughter did everything.  As it turns out she is a Food Technology student and had to cook something special then photograph it for a magazine style presentation.  Rich Dark Chocolate, Caramel and Raspberry Tart is the result which, as her parent, I am super proud of.  She spent many hours pouring over cook books, magazines and Pinterest and she decided to make Rich Dark Chocolate, Caramel and Raspberry Tart.  Luckily, we were treated to two test runs then the end result when it came home after her assessment was completed at school.

Well researched

The tart was an amalgamation of ideas which she gleaned from several different recipes.  Truth be told she did take inspiration from my Caramel and Chocolate Ganache Tart!  I think the end product is very elegant – the taste was amazing and I do believe she has trumped me! When we met with her teacher my husband proudly told her teacher that this tart could be served in the finest restaurant!  Yes, we were gushing but it is our right isn’t it?

Sweets for the Sweet

The filling is silky smooth with the ganache and caramel complementing each other perfectly.  The pastry is biscuity and the raspberries balance the sweetness of the filling.  This tart is not for the faint hearted! If you don’t enjoy sweet desserts you won’t enjoy this tart.  But if you do have a sweet tooth or enjoy sweets occasionally, you will savour the flavours of this beautiful dessert.

Please note: the recipe was developed for a slightly smaller flan tin (20cm) but it would work on a larger one too because the quantities are quite generous.  You could even make a small amount of small tarts for individual desserts. Whichever way you serve it it is a special dessert that will fit any special occasion.

We loved Rich Dark Chocolate, Caramel and Raspberry Tart and I hope you do too.  Do try it for a special occasion.

Rich Chocolate Caramel and Raspberry Tart – for your next special occasion.

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Rich Dark Chocolate and Caramel Tart

A rich dessert that will please everyone.... who likes chocolate and caramel.

Course Dessert

Prep Time 45 minutes

Cook Time 30 minutes

Servings 8

Author Milly, Molly and Me

Ingredients

Pastry

• 1/4 tsp vanilla extract
• 60 g icing sugar
• 250 g plain flour
• 180 g cold butter cut into 5mm dice

Caramel

• 50 g butter chopped
• 1/4 cup golden syrup
• 395 g tin sweetened condensed milk

Chocolate Ganache

• 1 cup pouring cream
• 300 g dark chocolate, 75% cocoa, grated or finely chopped

Instructions

Pastry

1. Mix the egg, vanilla and icing sugar together in a small jug.

2. Blitz flour and and butter in the food processor until it forms fine crumbs.

3. Add egg mixture to the food processor and process until it starts to come together as a dough.

4. Roll out the pastry between two sheets of baking paper. Fit pastry over a 20cm flan tin. Trim the edges then refrigerate for 30 minutes. Add pastry weights with baking paper underneath. Bake at 180°C for about 15 minutes until the edges are golden. Remove the pastry weights then bake for a further 5 minutes. Leave to cool.

Caramel

1. Melt the butter and golden syrup over a high heat until butter has melted. Cook for 1 minute.

2. Reduce the heat and add the condensed milk and cook for 4 minutes until mixture starts to turn golden and is thickening. Set aside to cool slightly.

Chocolate Ganache

1. Heat the cream over a medium heat until hot but don't boil it.

2. Pour the hot cream over the chocolate and stir until chocolate has melted.

Assembly

1. Pour the caramel into the tart case. Top with ganache. Garnish with raspberries or berries of your choice. Lightly sprinkle with icing sugar.