Chocolate caramel tart

Chocolate caramel tart


  1. Line a 23cm tart tin with pastry and place in the fridge for 30 minutes to prevent shrinking, and heat the oven to 180C/160C/gas 4.
  2. Bake the pastry blind for 15 minutes, then take the paper out and bake for further five minutes.
  3. Next, mix 3/4 of the melted chocolate with the eggs, butter, sugar and flour.
  4. Pour into the pastry case, then bake for 8-10 minutes until just set. Decorate with remaining chocolate and dust with cocoa.
  5. To make the caramel, add the sugar to a large non-stick pan on a medium heat and cook until the sugar turns to a light, golden caramel. Do not stir, but jiggle pan now and then.
  6. Once the caramel has formed, stir in the chopped hazelnuts.
  7. Finally, pour the mix on to a silicon mat and leave to cool for an hour. Roughly chop the nutty caramel and sprinkle over the tart to serve.

Recipe from Rodda’s Cornish Clotted Cream.

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Serve with a generous dollop of clotted cream


200g plain chocolate, melted
50g plain flour
500g shortcrust pastry pack, rolled to thickness of 20p piece
4 eggs
75g butter, melted
100g golden caster sugar
Cocoa, for dusting
For the caramel:
200g caster sugar
100g chopped hazelnuts


Time: 30 minutes
Serves: 1 tart for sharing
Nutrition: n/a