Easter Chocolate Brownie Caramel Tart

  • 12 portions

Ingredients

  • 1 cup (150g) plain flour
  • 75g cold butter, chopped
  • ¼ cup (55g) caster sugar
  • ½ cup (60g) almond meal
  • 1-2 tbsp water

Caramel Filling

  • 60g butter, softened
  • 395g can NESTLÉ Sweetened Condensed Milk
  • 1 tbsp golden syrup
  • 2 tbsp thickened cream

Chocolate Brownie

  • 80g butter, softened
  • ½ cup (110g) caster sugar
  • 100g NESTLÉ Royal
  • 1 egg, lightly beaten
  • ¼ cup (35g) plain flour, sifted
  • 1 tbsp PLAISTOWE Dutch Processed Cocoa

Milk Chocolate Ganache

  • 200g NESTLÉ Gold
  • 1/3 cup (80mL) thickened cream

Directions

  1. Preheat oven to 180°C / 160°C fan forced. Lightly grease a 24cm loose bottom 3cm deep flan tin, line base with baking paper.

 

  1. Process flour and butter until crumbly; add sugar, almond meal and water, process until ingredients come together. Gently knead dough on lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

 

  1. Roll dough between 2 sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edges; prick base all over with fork. Place tin on an oven tray; line with baking paper fill with dried beans or uncooked rice. Bake 15 minutes; carefully remove paper and beans/rice from pastry case, bake a further 10 minutes, cool. Reduce oven to 170°C/ 150°C fan forced.

 

  1. Make Caramel Filling: Combine butter, NESTLÉ Sweetened Condensed Milk, golden syrup and cream in a medium saucepan, cook, stirring, over medium heat for 5-8 minutes, or until caramel becomes golden brown, cool for 5 minutes. Spread caramel into pastry case; stand for 20 minutes or until firm.

 

  1. Make Chocolate Brownie: melt butter and sugar in a small saucepan, until sugar has dissolved; remove from heat, stir in NESTLÉ Royal until melted, cool for 5 minutes.  Stir in egg, then flour, then PLAISTOWE Premium Dutch Processed Cocoa. Pour mixture over caramel, bake for 30 minutes, and cool in tin.

 

  1. Make Milk Chocolate Ganache: In a small bowl combine NESTLÉ Gold and cream.  Microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth, spread over tart, refrigerate for 4 hours or until chilled