Caramel chocolate tart

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.

Caramel Chocolate Tart Caramel Chocolate Tart Caramel Chocolate Tart

Caramel chocolate tart


    Chocolate Pastry
  • 220g plain flour
  • 30g coco powder
  • Pinch of salt
  • 125g cold butter
  • 3 egg yolks
  • 125g cast sugar
  • Small amount of cold water
    Caramel filling
  • 400g condensed milk
  • 150g dark brown soft sugar
  • 150g butter
    Chocolate Topping
  • 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.

Mummy Mishaps
 BWBO - Blogger Button

This post may contain affiliate links – this does not influence the contents or cost you anything extra however we may receive a little compensation should you make any purchase