Chocolate Caramel Tart


* 395g can sweetened condensed milk
* 250g block Careme dark chocolate shortcrust pastry (see note) (or 1 large sheet regular shortcrust pastry)
* 225g good-quality dark chocolate, roughly chopped
* 2 eggs
* 150ml thickened cream, plus extra whipped cream to serve (optional)
* 100ml milk


Remove and discard the label of the box, then with a can opener, make two small holes in the top. Place in a pan, open side up. Fill pan with cold water to near the top of the box (about 1 cm high). Bring to a boil, then reduce to medium low and simmer for 3 hours until you get the candy, the restoration of water to maintain the same level. Carefully remove the dishes and let cool. Scoop candy, then set aside.


Lightly grease a 11cm x 33cm loose-bottom tart pan. Roll dough between 2 sheets of parchment paper to 5 mm thick, then use the line of the pan. Refrigerate for 20 minutes.


Preheat oven to 180 ° C. Line pastry with baking paper and pastry weights or uncooked rice. Blind bake for 10 minutes, remove paper and weights and bake 5 minutes or until biscuits.


Reduce oven to 150 ° C. Place the chocolate in a bowl over a pan of water simmering gently, do not let water touch the bowl. Melt and stir until smooth. Remove from heat and let cool. Lightly beat eggs in a bowl just to combine (no foam).


saucepan heat the cream and milk over low heat until just below boiling, then pour in the eggs, stirring. Back to full and stir over low heat for about 5 minutes until mixture is thick. Pour through a sieve over a bowl of chocolate, stirring gently until smooth.


Spread over three quarters sweet caramel. Pour the chocolate, then cook 5 minutes or until just set. Leave the cake is turned off oven for 1 hour closed door. Remove and cool completely before slicing. If desired, mix the rest of the caramel with whipped cream to serve.


*For wholesalers of Lent dark chocolate pastry, visit

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