- 375g pack dessert shortcrust pastry
- 1 tsp vanilla paste or extract
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
- flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 250g/9oz caramel (we used Carnation caramel from a can)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 100g 70% plain chocolate, broken into pieces
- 100g white chocolate, broken into pieces
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 6 tbsp melted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 eggs, plus 3 egg yolks
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 tbsp golden caster sugar
- icing sugar and single cream, to serve (optional)
Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
Bake for 20-25 mins – the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.