- 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
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.