Published Friday, 13 February, 2015 by Emma
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
Choco salted caramel tart with caramelised peanuts. mmmmmmm........
Quick and easy ready in minuites
Home made apple tart tatin with Carmel sauce!
A very simple, filling recipe, sounds complicated but isn't (serves 1-5)
I cannot get over this pie <3