As we entered into the final weeks of the Great Blogger Bake Off it becomes a whole lot clearer that I would have probably left the competition weeks ago!
However not being one to quit I decided to carry on with the Great Blogger Bake Off competition and keep trying.
For the semi finals week we had the choice of a chocolate tart, chocolate soufflé or a chocolate and biscuit showstopper. Now after watching the masterpiece’s made in the show there was no way I could even attempt the chocolate showstopper and knowing how notoriously hard soufflé’s are it had to be chocolate tarts to bake!
I couldn’t find a recipe that I liked so in the end I mixed, matched and blagged my way through the recipe and surprisingly it tasted really yummy!!
For this recipe I received a voucher to be able to use purchase some Stork with Butter to use with this bake, I am always using Stork in my bakes anyway but it is good to see that they have brought out a new product which is easy to use straight from the fridge.
- 220g plain flour
- 30g coco powder
- Pinch of salt
- 125g cold butter
- 3 egg yolks
- 125g cast sugar
- Small amount of cold water
- 400g condensed milk
- 150g dark brown soft sugar
- 150g butter
- 300ml double cream
- 200g dark chocolate
- 2tsp caster sugar
- pinch of salt
- 50g unsalted butter
- 50ml milk
For the pastry
- In a food processer blitz the flour, butter, salt, coco powder, sugar and butter till it resembles bread crumbs.
- Add the egg yolks until it starts to combine (you may require a little bit of the cold water to help in combine.
- Put this in a bowl and place in the fridge to chill for 30 minutes
- Roll this out and place into a tart tin and prick the base with a fork.
- Cover with baking paper and baking beads and cook in the oven for 15 minutes at gas mark 6
- Take out the baking paper and beads and place back in the oven or 5 minutes.
- Remove from the oven and leave on the side to cool.
For the caramel filling
- In a non stick pan melt down the butter and sugar until its all combined.
- Add the condensed milk and stir continuously until it starts to thicken
- Poor this into the pastry case and leave for 30 minutes until it starts to set and cool
For the chocolate topping
- Again in a non stick pan put the cream, sugar and salt and bring to the boil
- Once it is boiling remove from hob and add the butter and chocolate and mix until it has blended in.
- Leave for a couple of minutes to cool then stir in the milk and stir until the mixture is shiny.
- Pour over the caramel and leave to set.
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