Name: Caramel pecan double-choc tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/4 cup plain flour; 125 gram cold chopped butter; 1/3 cup icing sugar; 1/4 cup cocoa; 1 egg yolk; 2 teaspoon cold water; extra pecans and strawberries, to serve; Caramel pecan; 380 gram can caramel condensed milk; 1/3 cup chopped, toasted pecans; 1/2 teaspoon sea salt flakes; Chocolate ganache; 100 gram each milk and dark chocolate; 300 millilitre tub thickened cream

Caramel pecan double-choc tart

This caramel pecan choc tart is the definition of decadent. Create this indulgent recipe if your really want to impress friends and family at your next sweet occasion

Serves 12

Prep

20M

Cook

30M

Marinate

Total

50M

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/4 cup plain flour

125 gram cold chopped butter

1/3 cup icing sugar

1/4 cup cocoa

1 egg yolk

2 teaspoon cold water

extra pecans and strawberries, to serve

Caramel pecan

380 gram can caramel condensed milk

1/3 cup chopped, toasted pecans

1/2 teaspoon sea salt flakes

Chocolate ganache

100 gram each milk and dark chocolate

300 millilitre tub thickened cream

Method

1.In a food processor, pulse flour, butter, icing sugar and cocoa until mixture resembles crumbs. Add egg yolk and cold water, then pulse to form a dough.

2.Shape into a disc and wrap in cling film. Chill for 30 minutes. Roll out pastry between two sheets of baking paper to line a shallow 24cm round loose-based pan. Ease pastry into pan, pressing into sides. Chill for 30 minutes.

3.Preheat oven to hot, 200°C. Place pan on an oven tray, trimming edges. Bake blind for 15 minutes. Remove filling. Bake for a further 10 minutes.

Caramel pecan

4.In a small bowl, whisk caramel condensed milk until smooth. Stir in pecans and sea salt flakes. Spread over pastry. Chill for 15 minutes.

Chocolate ganache

5.Place milk and dark chocolate into two separate heat-proof bowls. In a saucepan, bring thickened cream to a simmer on high. Pour half into each bowl, stirring until melted. Cool slightly. Pour both chocolates over caramel layer. Swirl together using a toothpick. Chill for 1 hour until firm. Serve topped with extra pecans and strawberries.