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Salted Caramel Choc Tart

Published Friday, 13 February, 2015 by Emma

Foodgasm quality



  • 220g frozen sweet flan pastry case
  • 380g can caramel top 'n' fill
  • 1/4 teaspoon sea salt flakes
  • 180g dark chocolate, chopped
  • 1/2 cup pure cream


Preheat oven to 180°c/160°c fan-forced. Place pastry case, in foil tin, onto a baking tray. Bake for 10 minutes.

spread caramel over base of pastry. Bake for 20 minutes or until caramel is golden. Sprinkle with salt.

meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 minute or until smooth, stirring with a metal spoon after 30 seconds. Pour over caramel. Refrigerate overnight. Serve with another sprinkle of salt


  • \//\ 3 years ago

    Go Green \//\

  • [email protected] 4 years ago

    This is so easy to make.......So delicious i cant forget that day....

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