Salted Caramel Choc Tart

Foodgasm quality

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

STEP 1:

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

STEP 2:

STEP 3:

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

STEP 4:

STEP 5:

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