A Chocolate Dessert most certainly Not for the Faint Hearted…

There are occasions when a recipe deviates significantly from Slimming World but it’s like a little voice that keeps calling me back to it.  This is one of these recipes.  However, any Slimming World followers, on the same day I made this I also made a virtually syn free roulade so all was not lost. This is, drum roll please, slightly embarrassed me, ‘Chocolate Tart with Salted Caramel and Chocolate Ganache’ – see, I told you, let’s not even pretend that I could work out the syns for this as it would be so high that it would probably blow your weekly allowance of syns. We did have guests over though – that’s my excuse and I’m sticking to it.  The salted caramel can be made the day before so that it firms enough when poured into the tart shell.

Chocolate Tart with Salted Caramel and Chocolate Ganache – serves about 12 thin slices – syns – we are not going there!

 

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Biscuit base:

  • 300g plain chocolate digestive biscuits
  • 2 tablespoons cocoa
  • ¼ cup sugar
  • 125g butter, melted

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Salted caramel:

  • 450g granulated sugar
  • ½ cup hot water
  • 125g salted butter
  • 150ml double cream
  • 1 tsp good quality sea salt

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Chocolate Ganache Topping:

  • 200ml double cream
  • 200g dark chocolate

To make the Salted Caramel:

In a heavy based saucepan mix sugar and water

Stir until the sugar has dissolved

Cook until it becomes a golden caramel colour – this can take up to 15 minutes but keep watching it and stirring occasionally to stop the bottom burning

Working quickly to prevent it burning, add the salt and butter

Carefully pour in the cream. This is a bit dramatic so make sure it is a large pan and you stand well back. Leave to cool and thicken.

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Base:

Melt the butter

Crush the biscuits

Put the crushed biscuits in a bowl and stir in the cocoa and sugar

Add the melted butter and mix together

Press into the base and up the sides of a tart tin – sorry, mine isn’t very pretty.

Leave in the fridge or freezer until the base is firm

Pour in the cooled salted caramel and put back in the fridge or freezer until cold

Cover with chocolate topping

 

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Chocolate Ganache Topping:

Heat the cream until just below boiling point

Break the chocolate into the hot cream and leave for several minutes to melt. Stir until smooth.

I left this out of fridge just slightly too long as you can see the caramel melting slightly.

When cutting the tart, it helps to use a hot knife!

Oh and just to go completely off from my normal threads here is the cardigan I have just knitted for a work colleague – a quick little project for a new baby, cute huh?

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