cream Archives

Fruity dessert

Honeyed pear pie

25 minutes

Berry recipes

Mini pavlovas

1 hour, 20 minutes

Afternoon tea

Sweet-and-savoury scone cake

15 - 20 minutes

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Roast cauliflower, garlic and white bean soup

30 minutes

Chocolate recipes

Chocolate-filled doughnuts

10 minutes

Afternoon tea

Chunky roast vegetable-and-cheese tart

1 hour

Butternut recipes

Veggie bake with bacon crumb

40 minutes

Mushroom recipes

Marsala mushroom steak

15 minutes

Molten chocolate and burnt caramel tart

Serves 8

Difficulty Medium

Prep Time 30 minutes, plus 45 minutes' chilling time

Cooking Time 30 minutes

Ingredients

For the burnt caramel:

150 g caster sugar
1 t water
1⁄2 cup cream, plus 2 T extra
2 T butter

For the pastry:

100 g flour
50 g icing sugar
50 g butter, cubed
1 free-range egg yolk
1 T cold water

For the molten chocolate:

100 g 70% dark chocolate, chopped
60 g butter
3 free-range eggs
6 T sugar
3 T flour
100 g hazelnuts, roasted and chopped

Method

To make the burnt caramel, place the sugar and water into a heavy-based saucepan. Simmer until the sugar has dissolved, then swirl the caramel around the saucepan but do not stir. Cook until dark amber in colour. Remove from the heat, carefully add the cream and butter and stir until combined. Allow to cool.
To make the pastry, mix the flour and icing sugar. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
In a separate bowl, mix the egg yolk and water. Gently mix into the flour mixture and combine to form a soft ball of dough.
Wrap in clingwrap and chill for 30 minutes. Preheat the oven to 180°C. Line a greased 32 cm tart case with baking paper, roll out the pastry, place in the tart case and freeze for 15 minutes. Bake for 15 minutes, or until golden. Place the caramel over a medium heat for 5 minutes.
Meanwhile, make the molten chocolate. Place the chocolate in a bowl. Melt the butter in a saucepan and pour over the chocolate, stir until combined and set aside. Beat the eggs, sugar and flour until light and fluffy. Fold the chocolate into the egg mixture, taking care to not overmix.
To assemble the tart, pour the caramel over the cooked pastry shell, then spoon on the chocolate batter.
Bake for 10 minutes and serve warm garnished with the hazelnuts.

Cook's note: Burnt caramel brings out the full, roasted flavour of dark chocolate.

Discover more chocolate recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Chicken-and-mushrooms strudel

Toasted penne with pork meatballs

Honeyed pear pie

Mini pavlovas

Sweet-and-savoury scone cake

Roast cauliflower, garlic and white bean soup

Chocolate-filled doughnuts

Chunky roast vegetable-and-cheese tart

Veggie bake with bacon crumb

Marsala mushroom steak

Lemon-cream trout and rainbow carrot spaghetti

Molten chocolate and burnt caramel tart

Molten chocolate and burnt caramel tart

Ingredients

Method