Chocolate, caramel and almond tart

Chocolate, caramel and almond tart

A ready-made buttery pastry case filled with gooey caramel and a super-simple rich ganache, topped with crunchy chocolate nuts

, 28 October 2020

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Chocolate, caramel and almond tart
  • Cook: 20 Mins
    plus chilling

  • Serves: 10

  • Price: 77p per serving

TOP TIP: Chopping the chocolate finely helps it to melt into the cream for a silky ganache. If it goes lumpy, zap in the microwave for 10 secs at a time, stirring after each burst, until it combines smoothly

Nutritional Info
Each 92g serving contains
  • Energy

    1786KJ

    427KCAL

    21%
  • Fat

    24.3g

    high

    35%
  • Saturates

    14.1g

    high

    71%
  • Sugars

    34.9g

    high

    39%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1941kJ/464kcal.
Ingredients
  • 200g Carnation Caramel
  • 210g pack Extra Special All-Butter Pastry Case
  • 200g bar Asda Dark Chocolate, finely chopped
  • 100ml double cream
  • 210g pack Asda Cocoa Dusted Almonds, ⅓ halved, the rest whole
Method
  • Pour the caramel into the pastry case and smooth out. Chill in the fridge to set for at least 30 mins.

  • For the ganache, put the chopped chocolate into a medium nonmetallic bowl. Bring the cream to a gentle simmer in a small pan on a medium heat – don’t allow it to boil over.

  • Take the cream off the heat and slowly pour it over the chocolate. Swirl it around to melt and gradually mix together; stir gently if necessary.

  • Set aside the ganache for about 10 mins, to allow it to cool and thicken. Pour it evenly over the caramel and spread it out to the edges of the pastry.

  • Chill the tart in the fridge for 10 mins or until the ganache is slightly set.

  • To decorate, gently push the cocoa-dusted almonds into the ganache. Dot the halved
    almonds evenly between the whole ones, with the cut sides up. Slice the tart to serve.