Caramel Chocolate Crackle Tart

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This chocolate caramel tart is absolutely amazing. After all, Chocolate and Caramel go hand in hand as a natural pair for desserts. Check out the recipe by Inaam Masri.

INGREDIENTS

  • 140g dark chocolate, broken into pieces
  • 40g butter
  • 1 ½ cups rice bubbles
  • 3/4 cup shredded coconut
  • 1 ½ cups heavy cream
  • 180g unsalted butter
  • 3 cups caster (superfine) sugar
  • 1 cup cocoa powder for dusting

Directions 

  • Line the base of a 12 x 36cm (5 x 14 inch) loose base rectangular tart tin or 6 mini tart tins with baking paper. Spray the sides and base lightly with oil.
  • Melt chocolate and 40g butter in a large microwave safe bowl. When melting chocolate in the microwave do so in gradual steps mixing well in between to prevent burning the chocolate.
  • Add rice bubbles and coconut to the melted chocolate mixture. Mix until ingredients are well coated and combined.
  • Press chocolate crackle mixture into tart tin. Using a butter knife to press the sides in and up first and then press the base down.You may have more mixture than is needed. Any excess mixture should be chilled in the fridge for chocolate crackle treats.
  • Place the chocolate crackle tart case in the fridge to set while making the caramel.
  • In a medium size saucepan place cream and butter. Over a medium heat melt butter into the cream and then bring to the boil. Remove saucepan from the heat, set aside.
  • Place sugar and water in another medium saucepan. Stir over a low heat until the sugar has dissolved into the water. Stop stirring and bring the mixture to the boil until the temperature reached 180°C (375°F) on a candy thermometer. The mixture should be a deep golden colour.
  • Remove the saucepan from the heat and pour in the cream mixture. Stir to combine.Return pot to a low heat and cook, stirring for 3 – 5 minutes, until the caramel has thickened slightly.
  • Remove caramel from the heat and leave to cool for 10 – 15 minutes.Once caramel has cooled, remove tart shell from the fridge and pour enough caramel in to fill the tart.
  • Store any leftover caramel in a clean glass jar in the fridge.Place tart back in the fridge to set. Once set dust with cocoa and serve.

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