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
