Chocolate Caramel Tart

• 1 2/3 cups plain flour
• 1/3 cup ground almonds
• 1/3 cup powdered sugar
• 1 None egg
• 1 1/2 cups butter, diced
• 3/4 cup sugar
• 2 1/4 cups whipping cream
• 1 lb dark chocolate, broken into pieces
• None None cocoa powder, for dusting
• None None chocolate curls, to decorate

1. For the pastry base, knead the flour, almonds, powdered sugar, egg, 7 tbsp butter and a pinch of salt into a smooth dough. Wrap in aluminum foil and chill for 30 mins.
2. Preheat the oven to 350u0b0F and grease a 10 x 8 inch baking dish. On a floured surface, roll out the dough and lay it in the dish, pressing in the bottom and sides. Prick all over with a fork, line with parchment paper and fill with dry beans. Bake for 15 mins, then remove the beans and paper and bake for 15 more mins. Allow to cool.
3. For the caramel layer, place the sugar, 12 tbsp butter and 1/2 cup cream in a saucepan and heat for 8 mins, stirring occasionally. Pour into the pastry base and leave to cool for 30 mins.
4. For the chocolate layer, heat the remaining cream with a pinch of salt. Add the chocolate and remaining butter and stir until melted. Pour on top of the caramel layer and chill for 2-3 hours, until set. Dust with cocoa powder and decorate with chocolate curls.

flour, ground almonds, powdered sugar, egg, butter, sugar, whipping cream, chocolate, cocoa powder, chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/20014 (may not work)