8 servings Prep: 10 mins, Cooking: 30 mins
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|200 g||Bakers Salticrax® — crushed into fine crumbs|
|25 g||salted butter — melted|
|3/4 cup||whipping cream|
|1/2 cup||full cream milk|
|340 g||dark chocolate|
|1||large egg — plus 1 large yolk from another egg|
|1 tin||Caramel Treat|
|sea salt flakes — optional|
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Preheat your oven to 160°C and line a tart tin with baking paper.
Combine your Bakers Salticrax® crumbs and butter in a bowl. Gently press into your pie tin and up the side to form your base. Put this in the freezer to cool while you make your filling.
Using a medium-sized pot, add in your cream and milk and bring to the boil over a medium heat. Once boiling, remove from the heat and stir in your chopped chocolate until it has completely melted and fully incorporated.
In a mixing bowl, whisk together the eggs. Slowly pour in a quarter of your chocolate mixture, while whisking to combine for 1 minute. Add in your remaining chocolate mixture and whisk once again.
Transfer your mixture to the pie dish and bake in your preheated oven for 30 mins.
Once your chocolate tart is ready, remove it from the oven and place on a rack to cool completely. Top with some whipped caramel treat and a sprinkle on sea salt flakes.