Gallery – Chocolate and caramel tart
With the trip to the hospital imminent for us and soon to be born baby, I’ve made a little treat in readiness for the nurses/midwives from my baking with passion book by Dan Lepard and Richard Whittington.
It’s very simple and is basically a sweet pastry case pre-cooked, then a simple caramel/butterscotch type filling poured in with melted chocolate swirled into the caramel (the fun part 🙂 ) then leave to set.
- If freezing the pastry, press out flat first so it speeds up the de-frosting process later on
- Always save a little raw pastry when lining your tart mould in case of any accidental holes that need patching up before or during cooking 😉
- When making the caramel – to avoid the sugar crystallising, ensure pan is clean and dry and avoid stirring the sugar. Remember to put water in first, then the sugar as the sugar can burn if put in before the water.
- You can carefully wipe the insides of the pan during cooking the sugar to avoid any crystallised/ burnt sugar from the sides of the pan falling back into the sugar
- Eat within 2 days for best results as the pastry will begin to taste stale after this
- When making your pastry dough, avoid overworking the dough as your pastry is more likely to shrink during cooking and be a pain to roll out without breaking
Happy cooking all!
Thanks for dropping by 🙂