Salted Caramel Chocolate Tart

 

INGREDIENTS

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

Dusting:

  • 1/4 cup icing sugar
  • 1/4 cup cocoa

Topping:

  • Seed & Bean Cornish Sea Salt Dark Chocolate
  • Shortcrust Pastry

To Serve:

  • Raspberries
  • Oat Cream

 

METHOD
  • Put the salted caramel ingredients in a food processor & whip them up into a paste
  • Spread it on the shortcrust pastry base
  • 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)
  • Pour the mix into the tart tin & spread it round
  • Push chocolate chunks into the tart in a neat fashion
  • Cover the pie with tin foil & bake at 200℃ (392℉) for 25 minutes
  • Take out of the oven & serve (immediately if you have bad self control, like me or later, with a cup of tea!)
  • Serve with raspberries & oat cream