You’ll need: 200g Bakers Salticrax, crushed into fine crumbs; 25g salted butter, melted; ¾ cup fresh whipping cream; ½ cup full cream milk; 340g dark chocolate, recommended to use Bourneville; 1 large egg; 1 large egg yolk; 1 can Caramel Treat; Sea salt flakes (optional)
How to:
Preheat your oven to 160°C and line a tart tin with baking paper.
Combine your Bakers Salticrax crumbs and butter in a bowl. Gently press into your pie tin and up the side to form your base. Put this in the freezer to cool while you make your filling.
Using a medium-sized pot, add in your cream and milk and bring to a boil over medium heat. Once boiling, remove from the heat and stir in your chopped chocolate until it has completely melted and fully incorporated.
In a mixing bowl, whisk together the eggs. Slowly pour in a quarter of your chocolate mixture, while whisking to combine for 1 minute. Add in your remaining chocolate mixture and whisk once again.
Transfer your mixture to the pie dish and bake in your preheated oven for 30 mins.
Once your chocolate tart is ready, remove it from the oven and place it on a rack to cool completely. Top with some whipped caramel treat and a sprinkle on sea salt flakes.
* Recipe & image by www.bakers.co.za
