This recipe uses ready-made caramel and a shop-bought pastry case, which means it's assembled in just 10min (then left for an hour to cool in the fridge). You are then rewarded with a showstopper, dinner party worthy dessert to serve to some very lucky guests!
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
8 mins
Total Time:
18 mins
Cal/Serv:
381
Ingredients
50 g unsalted butter
125 g dark chocolate (70% solids), chopped
2 Tbsp.2tbsp double cream, plus extra to serve (optional)
300 g Carnation caramel
1 1/2 Tbsp. white miso paste
1/4 tsp. flaked sea salt, plus extra to sprinkle
215 g sweet shortcrust pastry case, we used M&S
Directions
Step 1Put the butter and chocolate in a medium heatproof bowl and set over a pan of barely simmering water. Leave to melt, stirring occasionally, until smooth. Remove from the heat and stir in the cream. Set aside to cool slightly.
Step 2Meanwhile, in a medium bowl, mix the caramel, miso and sea salt until combined.
Step 3Put the pastry case on to a serving plate. Scrape the caramel mixture into the pastry case and smooth to level. Scrape the slightly cooled chocolate mixture on to the caramel and smooth to level. Chill for 1hr, until the chocolate has set.
Step 4Sprinkle over a little more sea salt, if you like, and serve in slices with cream on the side (optional).
To store:
Chill for up to 2 days.
Per serving:
Calories: 381
Protein: 3g
Total fat: 21g
Saturates: 13g
Carbs: 46g
Total sugars: 35g
Fibre: 1g
69 easy dessert recipes for effortless entertaining, from classic crumbles to showstopping cakes
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
