Recipe Search

Main Ingredient

CREATE FREE COOKBOOKS

LEARN MORE

COLLECT
recipes from top food
and cooking brands

CREATE
your own recipes
and cookbooks

ORGANISE
recipes into your own
cookbook collections

ACCESS
your recipes
anywhere, anytime

SHARE
your favourite recipes
and cookbooks

Chocolate and Caramel Tart

Review

You are not logged in. You need to login or create an account to start collecting recipes and create cookbooks.

westernstarbutter.com.au

See all from Western Star

Prep:

1 hour

Cook:

30 minutes

Serves:

6-8

Collected By:

Rated:

Main Ingredient:

Butter

Difficulty:

Easy

Occasions/Seasons:

Valentine's Day Wedding School Holidays Spring Weekends Winter Party Dinner Party Birthday Autumn Mother's Day

Related Categories:

Desserts Baking

Chocolate and Caramel Tart

Ingredients:

Pastry

2 sheets frozen sweet short crust pastry, defrosted

Caramel Filling

150g sugar
60mL water
60mL Anchor Pure Cream
35g Western Star Chef's Choice Unsalted Cultured Butter
½ tsp salt

Chocolate Ganache Filling

130g dark chocolate, chopped
125mL Anchor Pure Cream

Method:

Pastry

Lightly grease a 20 cm tart tin with a removable base and set aside. Preheat oven to 180°C
Roll out the pastry until it is about 30 cm in diameter. Carefully drape the pastry over the tin, and then gently press into the base and sides of the tin, leaving the excess pastry to overhang. Transfer onto a baking tray and refrigerate for 30 minutes
When the pastry has chilled, remove from the refrigerator and line with a piece of baking paper. Fill with baking weights (or rice), and transfer to the oven for 20 minutes or until the sides begin to turn golden. Carefully remove the weights and baking paper, and then bake for another 5 – 10 minutes or until cooked and lightly golden. Remove from the oven and once cool, turn the pastry from the tin onto a serving platter, and set aside

Caramel Filling

To make the caramel filling, heat the sugar and water in a medium heavy based saucepan over a medium-high heat. Cook without stirring until the sugar dissolves and turns a light golden colour. Remove the pan from the heat and add the cream. Be careful as the mixture with bubble. Return the mixture to the heat and cook for a further 1 - 2 minutes
Remove the pan from the heat, and then add the butter and salt and stir though. Leave the caramel to cook for 15 minutes and then pour into the prepared tart case. Place into the refrigerator to chill for 4 hours

Chocolate Ganache Filling

Once the caramel has chilled, prepare the chocolate ganache. Place the chopped chocolate into a medium bowl and set aside. Heat the cream in a small saucepan over a medium heat. Once the cream just begins to simmer, remove from the heat and pour the cream over the chocolate. Let the mixture sit for 1 minute while the chocolate begins to melt, then stir until smooth. Set aside for 5 minutes before pouring the ganache over the chilled caramel. Spread the ganache evenly and then return the tart to the refrigerator
Chill for 2 hours before serving chilled

Product

Western Star Chef’s Choice Butter

Western Star Chef’s Choice Unsalted is a premium quality butter that’s noted for its extra creamier continental taste and texture. Ideal for sweet cooking and baking where you want to control the flavour of you dish.

Customer Reviews

Chocolate and Caramel Tart

Add review

Nutrition:

Nutrients Per Serve

Sodium

0.00mg

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Shop Coles

Western Star: Chef's Choice Butter

Western Star Chef's Choice Unsalted is a premium quality butter that's noted for its extra creamier continental taste and texture. Ideal for sweet cooking and baking where you want to control the flavour of you dish.

Add to your COLES online shop

Shop Woolworths

Western Star Chef's Choice Butter

Western Star Chef?s Choice Unsalted is a premium quality butter that?s noted for its extra creamier continental taste and texture. Ideal for sweet cooking and baking where you want to control the flavour of you dish.

Add to your WOOLWORTHS online shop