Salted Caramel & Chocolate Tart

This is a pretty classic caramel slice that I've made in tart version. I didn't put coconut in the base, because I'm a purist and I think it's better that way! You can bake this is a square tin and cut into squares or as a tart like I have here.


To make this delicious tart even more indulgent, add ¼ peanut butter to the caramel when cooking and top the finished tart with chopped peanuts.




Base

125g butter, melted

¼ cup cocoa powder

1 cup flour

½ cup brown sugar

Caramel

1 x 395g can condensed milk

½ cup brown sugar

125g butter

¾ tsp salt

Topping

250g dark chocolate

Flaky Sea Salt (optional)


Preheat oven to 180°C. Line a tart tin (for a dessert-style look) or medium-sized baking dish (if you prefer to cut into squares) with baking paper.


In a large bowl, mix together melted butter with cocoa, flour and brown sugar, until combined.


Press base into prepared dish and use a measuring cup or spoon to compact (if using a tart tin, press the mixture up the sides a little). Prick the base with a fork and bake for 15 minutes.


Meanwhile, make caramel. Place condensed milk, brown sugar and butter in a small pot on medium heat. Cook for about 6 minutes, until mixture has combined and thickened. Remove from heat and stir through salt.


Once base has cooked, flatten again with a measuring cup. Pour caramel over top and place on a baking tray. Bake a further 15 minutes.


Once cooked, set aside to cool for at least 20 minutes. Meanwhile, melt chocolate in the microwave in 20 second bursts, or in a bowl over a pot of simmering water.


Once tart has cooled, top with chocolate and use the back of a spoon to swirl into a pretty pattern. Place in the fridge to set completely, about 30 minutes.


Sprinkle with flaky salt before slicing.