MADE FOR MUM Caramel latte tart

Serve this sweet cake with a fresh brew and a warm hug for Mother’s Day

SERVES 12 PREP 30 MINS + 3 HOURS CHILLING COOK 55 MINS

1¾ cups plain flour ¼ cup icing sugar 185g butter, chilled 1 egg yolk

2 tsp iced water 300ml thickened cream,

whipped, to serve 50g dark chocolate,

shaved into curls COFFEE FILLING

1¾ cup pure cream 1 tbsp instant coffee

granules (see Tip) 380g can Caramel Top’n’Fill, 2 tbsp reserved for tart

4 egg yolks

1 Place flour, sugar and chopped butter in a food processor; pulse until crumbs form. Add egg yolk and the water; process until dough just comes together. Knead briefly until smooth. Wrap in plastic wrap. Chill for 30 mins.

2 Roll pastry out between 2 sheets of baking paper to a 28cm disc. Ease into a 25cm round fluted tart pan with removable base. Trim edges; freeze for 30 mins.

3 Preheat oven with an oven tray to 200ºC/ 180ºC fan-forced. Line pastry shell with baking paper. Cover base with dried beans, rice or pie weights. Place on preheated tray; bake for 15 mins. Remove weights and paper. Bake for a further 10 mins or until just coloured. Cool. Reduce the oven temperature to 180ºC/160ºC fan-forced.

4 To make coffee filling, combine cream and coffee in a saucepan. Stir over high heat until almost boiling. Whisk caramel and egg yolks in a large heatproof bowl. Gradually add the cream mixture, whisking to combine. Strain into a jug.

5 Pour coffee filling into pastry shell. Bake for 30 mins or until set at centre. Cool. Chill for 2 hours.

6 Fold reserved caramel through whipped cream to create a marble effect. Dollop over tart; sprinkle with chocolate curls.