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Salted Caramel Chocolate Tart


Salted Caramel:

1 cup dates

1 tsp salt

1/2 cup warm water

Brownie Mix:

2 cups plain flour

2 cups soft brown sugar

1 cup cocoa powder

1 tbsp baking powder

2 tbsp soft peanut butter

1 cup water

1 cup vegetable oil


1/4 cup icing sugar

1/4 cup cocoa


Seed & Bean Cornish Sea Salt Dark Chocolate


Shortcrust Pastry

To Serve:


Oat Cream


  1. Put the salted caramel ingredients in a food processor & whip them up into a paste
  2. Spread it on the shortcrust pastry base
  3. Put all the brownie mix ingredients in a food processor & whip them up into a thick cream (it will look like a thick cookie dough)
  4. Pour the mix into the tart tin & spread it round
  5. Push chocolate chunks into the tart in a neat fashion
  6. Cover the pie with tin foil & bake at 200℃ (392℉) for 25 minutes
  7. Take out of the oven & serve (immediately if you have bad self control, like me or later, with a cup of tea!)
  8. Serve with raspberries & oat cream


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