Chocolate Caramel Tart

I seem to make chocolate tarts quite often. I guess I'm searching for the perfect tart and the perfect chocolate pastry recipe. Each time I make one I seem to edge ever closer to chocolate tart perfection.

I was inspired to make this recipe after reading an old issue of Delicious magazine. I made my own chocolate pastry from this recipe; substituted a tin of Caramel Top'n'Fill/Dulce de leche for the condensed milk then sprinkled salt flakes over the caramel and followed the rest of the recipe.

The chocolate pastry was soft and a little difficult to handle so I rolled it between 2 sheets of plastic wrap. I took this into work - my first effort for 2010 - and the tart was devoured by lunchtime, which is always a good sign.

I've just finished my piece of tart and it is a delicious confection. The caramel is so subtle that I could barely taste it but the chocolate filling was delicious. I would certainly make this again and probably leave out the caramel entirely and increase the chocolate custard filling.

I'll be back again on Wednesday so until then,


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