Ingredients

• 100g Unsalted Butter
• 200g Caramel Sauce
• 1 teaspoon Sea Salt Flakes
• 2 Eggs
• 2 Egg Yolks
• 100g Caster Sugar
• 1 teaspoon Vanilla Extract
• 100g White Chocolate
• 375g Shortcrust Pastry
• 200g Dark Chocolate

Tools

• Oven
• Cooking Chef XL
• Medium bowl
• Piping bag
• Tart tin - round 23cm (9")

Method

1. Grease a tart tin
2. Line the tart tin with pastry
3. Prick the base with a fork and chill in the fridge - 15 minutes
4. Preheat an oven to 190ºC
5. Retrieve the lined tart tin from the fridge
6. Line the pastry with parchment paper and fill with baking beans
7. Bake - 20 minutes, 190°C
8. Remove the tin from the oven
9. Remove the baking beans and parchment paper
10. Bake until crisp - 5 minutes, 190°C
11. Remove from the oven and let cool slightly
12. Add the caramel to the pastry and spread until level
13. Sprinkle with salt and set aside
14. Fit the Creaming Beater
15. Add the ingredients into the appliance bowl, fit the splashguard
16. Heat until melted - 8 minutes, 60ºC, speed Stir 1
17. Transfer the melted chocolate to a medium bowl and set aside
18. Clean the appliance bowl and fit the Whisk Tool
19. Add the ingredients into the appliance bowl, fit the splashguard
20. Whisk until thickened - 5 minutes, speed 5
21. Transfer half of the melted chocolate into the appliance bowl
22. Whisk until combined - 30 seconds, speed 3
23. Then transfer the rest of the melted chocolate
24. Whisk until combined - 30 seconds, speed 3
25. Pour the chocolate mixture onto the caramel layer, spread until level
26. Add white chocolate into a piping bag
27. Pipe a spiral of white chocolate onto the tart
28. Use a wooden skewer to swirl the two mixtures together creating a marble effect
29. Bake until set - 20 minutes, 190°C
30. Remove from the oven and let cool in the tin - 1 hour
31. Serve

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