Recipes
Recipes

Chocolate, caramel and almond tart

A ready-made buttery pastry case filled with gooey caramel and a super-simple rich ganache, topped with crunchy chocolate nuts

A ready-made buttery pastry case filled with gooey caramel and a super-simple rich ganache, topped with crunchy chocolate nuts

Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 77p per serving

Nutritional Information

Each 92g serving contains

Energy
1786kj
427kcal
21%
Fat
24.3g
High
35%
Saturates
14.1g
Med
71%
Sugars
34.9g
High
39%
Salt
0.12g
Low
2%
of your reference intake.
Typical energy values per 100g:
1941kJ/464kcal

Ingredients

200g Carnation Caramel

210g pack Extra Special All-Butter Pastry Case

200g bar Asda Dark Chocolate, finely chopped

100ml double cream

210g pack Asda Cocoa Dusted Almonds, ⅓ halved, the rest whole

Method

1
Pour the caramel into the pastry case and smooth out. Chill in the fridge to set for at least 30 mins.
2
For the ganache, put the chopped chocolate into a medium nonmetallic bowl. Bring the cream to a gentle simmer in a small pan on a medium heat – don’t allow it to boil over.
3
Take the cream off the heat and slowly pour it over the chocolate. Swirl it around to melt and gradually mix together; stir gently if necessary.
4
Set aside the ganache for about 10 mins, to allow it to cool and thicken. Pour it evenly over the caramel and spread it out to the edges of the pastry.
5
Chill the tart in the fridge for 10 mins or until the ganache is slightly set.
6
To decorate, gently push the cocoa-dusted almonds into the ganache. Dot the halved almonds evenly between the whole ones, with the cut sides up. Slice the tart to serve.