Salted caramel and milk choco­late tart

Essex Life - - November -

Method

For the pas­try tart, start by cream­ing the but­ter and sugar to­gether. Once mixed, add the vanilla seeds. Slowly in­cor­po­rate the eggs and con­tinue to mix. Now, in stages, start to add the flour and salt and con­tinue to kneed un­til smooth. Leave to chill in the fridge. Once chilled, roll out and line a tart case ready for blind bak­ing. Bake at 180˚C for ap­prox­i­mately 20 min­utes. For the salted caramel and milk choco­late fill­ing, melt the but­ter and sugar to­gether in a pan and bring to the boil. Leave to sim­mer for two min­utes. Slowly add the dou­ble cream and salt and bring back up to the boil. Once boil­ing, turn down to sim­mer for five min­utes. Now re­move the pan from the heat and stir in the milk choco­late un­til melted and smooth. Pour in to a blind­baked tart case and chill to set.

Chef’s Tip

Serve this tart with home­made, hon­ey­comb ice cream and salted caramel sauce.

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