Bake of the Week: Chocolate caramel tart

THIS week’s bake is so rich and full of chocolate loveliness that we’d like to tell you that you’ll only need a tiny slice.

But we went back for more.

For the most yummy results, use chocolate with at least 70% cocoa solids. You can also skip the caramel if you prefer a pure hit of chocolate.

Thanks to Rodda’s for this week’s bake.

You’ll need

500g shortcrust pastry pack, rolled to the thickness of 20p piece

200g plain chocolate

4 eggs

75g butter, melted

100g golden caster sugar

50g plain flour

Cocoa, for dusting

For the caramel

200g caster sugar

100g chopped hazelnuts

Method

Line a 23cm tart tin with pastry and place in the fridge for 30 minutes to prevent shrinking. Preheat the oven to 180C/160C fan/gas mark 4/350F.

Bake the pastry blind for 15 minutes, then take the paper out and bake for a further five minutes.

Melt ¾ of the chocolate. Remove from the heat and add the eggs, butter, sugar and flour.

Pour into the pastry case, then bake for 8-10 minutes until just set. Melt the remainder of the chocolate, then decorate with remaining chocolate and dust with cocoa.

For the caramel, add the sugar to a large non-stick pan on a medium heat and cook until the sugar turns to a light, golden caramel. Do not stir, but jiggle the pan now and then.

Once the sugar has dissolved and the caramel has formed, stir in the chopped hazelnuts.

Pour the mix on to a silicon mat and leave to cool for an hour. Roughly chop the nutty caramel and sprinkle over the tart to serve.

Serve with a huge blob of clotted cream!