by InSeason Team
0 Comments
Prep
1 hr
Cook
20 min
Ingredients
Plain flour 3 cups (450g)
Icing sugar 40g
Cocoa 40g
Butter, chilled and cubed 250g
Egg yolks 4
Chilled water 2-3 tsp
Caster sugar 4 cups
Water 1 cup
Bulla Dollop Cream 1 1/2 cups
Butter, diced 100g
Pinch salt
Bulla Thickened Cream 250mL
Cocoa dark chocolate, chopped 160g 70%
Salt flakes
Methods
Step 01
Place flour, icing sugar and cocoa in the bowl of a food processor. Add butter and pulse until flour resembles breadcrumbs. Add yolks, followed by enough water to bring dough together. Remove from bowl, divide into two discs, and wrap in cling wrap. Refrigerate for 1 hour.
Step 02
Pre-heat oven to 180°C (160°C fan-forced).
Step 03
Remove pastry from refrigerator and roll out on a lightly floured surface to 5mm thickness. Using a 10cm cutter, cut rounds and press into 12 x 8cm diameter tart pans with removable bases.
Step 04
Blind bake for 6-8 minutes. Allow to cool.
Step 05
For the caramel, place sugar and water in a large saucepan, stirring until sugar is dissolved. Then bring to the boil without stirring, until mixture starts to turn a golden colour.
Step 06
Once golden, remove from heat and stir in Bulla Dollop Cream and butter until smooth. Pour mixture between prepared tart shells and refrigerate until set.
Step 07
For the chocolate glaze, heat Bulla Thickened Cream in a saucepan until boiling. Pour over chopped chocolate, stirring until melted and smooth.
Step 08
Allow to cool slightly before pouring over caramel layer of tarts.
Step 09
Sprinkle with salt flakes prior to serving.
Related Menu Inspirations
by InSeason Team
0 Comments
by InSeason Team
0 Comments
by InSeason Team
0 Comments
by InSeason Team
0 Comments
Featured Products
