Chocolate, caramel and almond tart
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Cook: 20 Mins
Price: 77p per serving
- 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
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.