Chocolate Brownie Caramel Tart
- 1 cup all-purpose flour, plus 2 tbsp
- 1/2 cup cold unsalted butter, chopped
- 1/4 cup granulated sugar
- 1/2 cup macadamia nuts, finely chopped
- 1 None large egg yolk
- None None CARAMEL FILLING
- 4 1/2 tbsp unsalted butter
- 1 (13.5 oz) can sweetened condensed milk
- 1 tbsp golden syrup or honey
- 2 tbsp heavy cream
- None None CHOCOLATE BROWNIE TOPPING
- 6 tbsp unsalted butter
- 1/2 cup granulated sugar
- 2.5 oz dark chocolate, chopped
- 1 None large egg, lightly beaten
- 1/4 cup all-purpose flour, sifted
- 1 tbsp cocoa powder
- 1 tbsp powdered sugar, to dust
- Preheat oven to 400u0b0F. Grease a 9 1/2 inch tart pan.
- In a food processor, combine flour and butter. Process until crumbly. Add sugar, nuts and egg yolk. Process until ingredients just come together. Transfer to a floured work surface and knead until smooth. Press dough into base and sides of prepared pan. Prick base with a fork, cover and chill for 30 mins.
- Line tart shell with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove weights and paper and bake for 8 mins, or until lightly browned. Let cool.
- Meanwhile, to make the caramel filling, stir all ingredients in a small saucepan over medium heat for 10 mins, or until golden brown. Let cool slightly then spread into cooled tart shell. Let stand for 30 mins, or until cold and firm.
- Reduce heat to 350u0b0F.
- To make the chocolate brownie topping, melt butter in a small saucepan. Add sugar and stir over low heat until sugar dissolves. Remove from heat and stir in chocolate until melted. Stir in egg, flour and cocoa powder. Let cool then pour over caramel. Bake for 1 hour. Let cool in pan then cover and chill for 4 hours.
- Dust with powdered sugar to serve.
flour, cold unsalted butter, granulated sugar, nuts, egg yolk, butter, condensed milk, golden syrup, heavy cream, chocolate brownie, butter, granulated sugar, chocolate, egg, allpurpose flour, cocoa, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/33396 (may not work)