Roasted white chocolate caramel tart

MAKES: 6 PREP: 4 hours 20 minutes COOK: 1 hour 5 minutes

Ingredients

200g white chocolate, chopped

60g butter

Pinch sea salt flakes, plus extra, to serve

185ml (¾ cup) cream Creme fraiche, to serve Shaved white chocolate, to serve SHORTCRUST PASTRY: 225g (1 ½ cups) plain flour 150g butter, chilled, chopped

2 tbsp icing sugar mixture 1 egg yolk

1 tbsp chilled water

Method

1. To make the pastry, process the flour, butter and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc and cover with plastic wrap. Place in fridge for 30 minutes to rest.

2. Grease 6 round 2.5cmdeep, 8.5cm (base measurement) fluted tart tins with removable base with oil spray. Divide dough into 6 portions. Gently roll each portion on a sheet of baking paper until 3mm thick. Ease into tins and press dough into sides. Trim excess. Place tarts in the fridge for 30 minutes to chill.

3. Preheat oven to 200C/180C fan-forced. Line pastry cases with baking paper. Place on baking tray and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights. Bake for a further 10 minutes or until golden and crisp. Set aside to cool.

4. Reduce oven to 140C/ 120C fan-forced. Place chocolate in a shallow baking dish. Bake, stirring chocolate every 10 minutes with a spatula to spread and melt on the tray, for 25-35 minutes or until the chocolate turns a rich caramel colour. The chocolate may look grainy but continue to mix and it will melt and eventually become smooth. Spoon into a heatproof bowl. Add butter and salt.

5. Heat the cream in a small saucepan over medium heat until almost to the boil. Pour the cream over chocolate mixture and set aside for 5 minutes. Whisk together until mixture is well combined. Pour into pastry cases. Place in the fridge for 2-3 hours or until set. Top with creme fraiche. Sprinkle with white chocolate shavings and extra salt to serve.