Chocolate and carambar tart
- 1 shortcrust pastry
- 20 carambars of your choice
- 40 cl liquid cream
- 200g chocolate
- 1 egg
- 1 C. icing sugar
Preparation 30 mins
Cooking 25 mins
Rest 15 mins
Preheat your oven th.6 (180°C).
Blind bake the dough for 10 minutes.
Melt about twenty carambars in 20 cl of liquid cream. Pour the mixture into the batter and cook for about 10 minutes.
Let stand for the caramel to harden a little.
Melt the chocolate in 20 cl of liquid cream. Add the egg and icing sugar. Pour the preparation over the caramel, bake again for a few minutes.
Leave to cool to room temperature when removed from the oven, then store in the fridge until ready to serve.
For this chocolate and carambar tart recipe, you can count on 30 minutes of preparation. To learn more about the foods in this pie recipe, head over to our food guide here.