Chocolate, caramel, nut tart

Preparation : 20 min	Resting : 3 hr 30 min
Cooking : 25 min	Equipment :
Difficulty :	Rating : 0 rates
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Serves 8 :

1	sweet shortcrust pastry (see recipe)
100	ml single cream
100	mixed shelled nuts
	(hazelnuts, almonds, pistachios, etc.)
50	g butter
20	g raisins
30	g icing sugar (see recipe)

250	g dark chocolate, roughly chopped
100	ml single cream

1	Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter a 25cm tart mould and line* it with the dough.
2	Blind bake* the tart shell for 25 minutes (it must be well cooked). While the tart shell is baking, make the chocolate ganache and set it aside.
3	Remove the tart shell from the oven and cool.
4	Spread the caramel in the tart shell, and sprinkle with the nuts and raisins. Refrigerate for 30 minutes until the caramel sets.
5	Pour the chocolate ganache over the caramel, smooth with a spatula* and set aside at room temperature for 3 hours until firm. Just before serving, dust with icing sugar.
chocolate ganache
1	Put the chocolate, cream and butter into the metal bowl; run the EXPERT programme, 5 minutes/speed 3/60 °C. Scrape down the wall of the bowl. Restart the programme 30 seconds/speed 3/100 °C to smooth the ganache.

Chef’s tip

Make the salted butter caramel: heat 100g sugar in a saucepan and cook, without stirring, until it caramelizes. In a separate saucepan, bring 100ml single cream to the boil. When the caramel is golden, remove from the heat and carefully add the cream; stir well to combine. Add 30g diced salted butter and stir until completely melted.

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