Hello! Been a while…
It’s been almost a year since I last posted on here, because I’ve been living in China! Through the hassle of internet difficulties and the even greater challenge of actually cooking anything worth eating, there hasn’t been much to say. I will be writing some things about China no doubt at some point, but I’ve been on a bit of a pie/tart making spree since I’ve come back (no pie tins in China…), and so instead of rambling on about China for my first post, I’ve decided to come back with a bang, or rather a super delicious, shockingly indulgent, creamy chocolate and caramel tart.
This recipe was actually also made when I only had a fiver, and went to Tesco’s looking for some ready made desserts, when I suddenly had this uncontrollable urge to make a tart instead (as you do). I had to figure something about that cost less than £5 (minus the sugar and butter and oat milk I already had at home), and this was it! The chocolate layer was based on a Jamie Oliver recipe I had half remembered, and the caramel sauce is just a simple sauce made from sugar, butter and cream. Easy as pie (or tart)!
On a side note, I actually prefer to call this a pie. Tart just sounds so much more delicate to me, whereas this is creamy and intense and comforting too. But there are those who refuse to call anything without a top layer of crust a pie, which makes no sense to me, it’s Banoffee pie, not tart, right? Anyway, call it whatever makes you happy, as long as it tastes damn good.
Also, you might try doing the caramel sauce at the same time as the chocolate, but you need to pay close attention and look after the caramel sauce very closely, so I would recommend just doing them one after the other.
- 500g Pre made block of shortcrust pastry (I used the Tesco own brand, but jus rol is my other go to. Make sure you get the block, not the pre rolled one, or it will be difficult to get it evenly around the pie tin) (also, you won’t use all of this. Feel free to save some for later after working out how much you need!)
- 300ml Double Cream
- 3 teaspoons Granulated Sugar
- 50g Unsalted butter at room temperature
- 200g Dark Chocolate, broken up (Just standard cooking chocolate, I used around 50%, which isn’t too high, but worked well. Feel free to use a higher quality chocolate if you prefer it a bit more bitter)
- Splash of Oat Milk (Whole milk works too)
- 100g Granulated Sugar
- 30g Unsalted butter at room temperature, cut into small blocks
- 60ml Double Cream
- Preheat the oven to 180C.
- Roll out the pastry, and line a greased tart/pie tin. Follow the instructions on the pastry to bake this, but more or less, cover with baking paper and fill with baking beans (you can also use dried beans!), particularly around the edges, and bake for 15 minutes. Remove the beans and paper and then bake until golden, another 15-20 minutes. If air bubbles pop up during this, just replace the beans and bake for 5 minutes with beans in.
- Pour the cream, sugar and a pinch of salt in a pan and bring to a boil, then immediately remove. Whilst off the heat, add the butter and chocolate and stir, stir, stir. Once fully mixed, add the splash of milk. Leave in the pan while you do the caramel sauce.
- For the caramel sauce, put the sugar into a saucepan, and put over a medium heat. Gently stir round the sugar continuously.
- Wait for the sugar to melt a little and then continue to stir until it has all melted and is light brown in colour.
- Add the butter, and whisk rapidly until it has all melted and is combined.
- Take the pan off the heat, and gradually add the cream. During these steps it will froth and go a bit mad, just be careful to avoid any spits, and stir rapidly!
- Pour the caramel sauce over the base of the pie in an even layer.
- Pour the chocolate sauce over this.
- Leave in the fridge for 4/5 hours or overnight, until set.
- Enjoy with whipped cream! Or more double cream. Or anything really.