Ingredients
1 ¼ cups plain flour
2 tablespoons cocoa
¼ cup pure icing
75g butter, cubed
1 egg yolk, mixed with 2 tablespoons cold water
½ x 380g can Nestle Top ‘n’ Fill Chocolate
1 cup store-bought caramel sauce
chopped Jersey caramels, for decoration
Method
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Preheat oven to moderate 180C (160C fan forced). Lightly grease 10 x 8cm loose bottom fluted tart pans. Place plain flour, cocoa and pure icing sugar into a food processor, add cubed butter and pulse for 1 min. Add egg yolk . Process until mixture forms a dough. Chill for 15 min.
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Roll pastry between two sheets of baking paper until 3mm thick. Use to line the base and sides of the fluted tart pans. Trim as needed and prick well with a fork and bake for 15-20 min.
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Cool and fill with chocolate. Spoon on some caramel sauce and decorate with Jersey caramels to serve.