ONE DAY TO GO!!
The penultimate post is here.
As I said a few days ago, I have one more recipe for you! And it’s perfect for a special Christmas day occasion.
It’s a delicious, and relatively easy and quick, Salted caramel (do I need to say any more?) and chocolate tart.
It doesn’t require a lot of ingredients which is great! And apart from time for it to set it doesn’t take too long either. It only took me an hour or so one evening so its great as a fancy, last minute showstopper.
Don’t let the making caramel stage scare you… it’s not as horrendous as you’d think and, if you have a food thermometer this will really come in handy.
I will link both of the recipes that I used below.
I used pre made shortcrust. Remember to bake it blind for 15 mins before removing the baking parchment and beans (or whatever you have, I used dried pasta) pop it back in until it starts to turn golden.
I had some nice flakey salt that I added during the caramel recipe process (as stated but I doubled it) and I sprinkled more salt on, generously, once I had poured the caramel into my cooled tart.
Leave the caramel to set and then add your silky smooth ganache on top. Good quality Dark chocolate is the best.
As someone who likes baking, I enjoyed this recipe because it uses lots of different techniques that perhaps I wouldn’t bother to try usually.
And it looks impressive too!
This is going to be our Christmas day dessert, served with some thick double cream, YUM!
Give it a go!
It’s indulgent but you won’t regret it.
Until Next Time,
Roseanne π
Roseanne Byford 