Ingredients
- 175g dark chocolate, at least 70% cocoa solids, broken into small pieces
- 200ml whipping cream
- 1/2tbsp dark rum or 1/2tsp vanilla extract
- 3/4tsp fine sea salt
- 20cm sweet pastry case
- 50g caramel treat
- 1/2tsp sea salt flakes, to decorate (optional)
Instructions
- Place the chocolate with the cream, rum and sea salt in a heatproof bowl over a pan over gently simmering water. Once the chocolate is almost totally melted, mix until smooth and glossy then pour into the pastry case; set aside to cool for a few minutes.
- Using a piping bag or a spoon, pipe the caramel treat in even horizontal lines 2cm apart. Then, using a skewer, draw vertical lines in the other direction, backwards and forwards through the caramel treat. Set aside for 3 hours or overnight to set. Once cooled, sprinkle over the sea salt flakes.
