It’s been a while to comes to terms with my first attempt of this chocolate & caramel tart ending on the floor. With the feeling of dread when ever I looked at the recipe it has taken considerable amounts of dutch courage to even contemplate thinking of doing the recipe nevermind looking at it.
So the time has come and the confidence has been built to finally attempt this rich sweet tart. It’s taken a week to make it thanks to the oven deciding to pull it’s own plug out of the socket … don’t even ask!
I wizzed up the chocolate pastry in the food processor and popped it into the freezer to wait on the arrival of my good ald Dad to see what the matter was with the oven. Once fixed and trust was restored, I let the pastry defrost.
I then rolled out the pastry and placed it in a loose bottom tart tin (which was quite tricky). The pastry at this stage is very fragile and tore a lot, so there was a little patch work required to smooth the fault lines. I then pricked all over with a fork and bake blind for 15 mins then removed the beans and baked for a further 5 mins. Carefully removed from oven and set aside. Unfortunatley i discover the base has a few fault lines but ceased the moment and thought the filling would fill the lines.
Reducing the oven down to 150℃, I then set to make the filling. Melt the chocolate in a bowl over simmering water. Whisk the eggs until just combined. Add the milk and cream to a pan and allow to just to come to the boil, add the eggs allowing the mixture not to scramble (all eyes on this part). It takes a good 5 mins for it to start thickening. Pour through sieve and add to the melted chocolate and stir until smooth.
It’s caramel time! Add the tin of caramel to the base and evenly spread. Then the chocolate filling goes on top. Evenly spread over the caramel sauce. Pop into the oven for 20mins and the turn oven off. Leave in the oven for 1 hour and then chill.
Verdict: Need to work on pastry as cracks on bottom and it may need less blind baking as it tasted burnt. Filling is lovely though!