Caramel Chocolate Tart

A fancy, traditional festive dessert topped with edible gold dust.

Caramel Chocolate Tart


  • 250g plain flour
  • 125g butter
  • 1 x egg yolk
  • 50g caster sugar
  • 300g caramel chocolate
  • 225ml double cream
  • 200ml single cream
  • 1 x egg
  • 2 x yolks
  • Vanilla to taste


  1. Rub 125g of butter into 250g of plain flour, add 50g of caster sugar and 1 egg yolk and mix together using cold water to bind if needed.
  2. Leave to rest in the fridge for 1 hour.
  3. Roll out thinly and line an 8 inch tart case.
  4. For the caramel mix melt chocolate.
  5. Bring the 2 creams to a boil and then stir in the melted chocolate.
  6. Combine with eggs and yolks, ensuring you mix thoroughly and leave to stand.
  7. Fill the pastry case with the chocolate mix and bake on 160’c for approximately 30 minutes until set.