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Fresh Living Network
Salted caramel & chocolate tart

Salted caramel & chocolate tart

A great way to transform Romany Creams into a show-stopping, sensual treat.
8
RECIPE TYPE:Desserts
 
Method
  • Pulse biscuits in a blender until they resemble breadcrumbs. Mix through butter and press into a 25cm loose-bottomed tart tin.
  • Refrigerate to set.

Caramel filling:

  • Gently heat sugar and water in a saucepan until sugar has dissolved (wash any crystals off the side of the saucepan with a pastry brush dipped in water).
  • Boil for 15-20 minutes or until mixture turns a deep caramel colour.
  • Remove from heat and whisk through cream and butter.
  • Cool slightly, then pour into biscuit shell. Once set, lightly scatter over salt flakes.

Topping:

  • Beat egg yolks through melted chocolate.
  • Whisk cream to soft peak stage.
  • Whisk egg whites to soft peak stage, add castor sugar and whisk until stiff and glossy.
  • Fold cream and egg whites alternately through chocolate mixture and pour over caramel.
  • Set completely before serving.
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