Foodgasm quality

Difficulty Level: easy

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Ingredients

  • 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

Instructions

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

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

  3. 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

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