2 tbs Coles Australian Thickened Cream, at room temperature
110g unsalted butter, chopped
1 tsp flaked pink or sea salt
Ganache
½ cup (125ml) Coles Australian Thickened Cream
80g quality dark chocolate (70% cacao), chopped
1/3 cup (40g) hazelnuts, toasted, chopped
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Method
Step 1
To make the crust, position an oven rack in the centre of oven. Preheat oven to 180°C. Lightly spray a 35cm x 11cm rectangular tart pan with oil. Combine the flour, cocoa and salt in a bowl. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Reduce speed to low and gradually stir in flour mixture. Press the mixture into base and sides of prepared pan. Using a fork, prick holes into the base of the dough. Bake for 20 mins or until pastry is cooked. Transfer to a rack to cool completely.
Step 2
To make the caramel, stir the sugar and water in a saucepan over medium heat for 5 mins or until sugar dissolves. Using a damp pastry brush, brush down side of the pan to remove any grains of sugar. Boil, without stirring, for 5 mins or until the syrup turns a deep golden brown colour or registers 200°C on a sugar thermometer. Add the golden syrup and the cream, and cook for 30 seconds, or until cream is slightly reduced. Remove from heat and whisk in butter. Strain through a fine sieve into a bowl. Cool caramel slightly and stir in salt. Pour caramel into cooled tart shell. Place in fridge for 2 hours or until set.
Step 3
To make the ganache, heat the cream in a saucepan over medium-high heat until just hot. Remove pan from heat, add chocolate and set aside for 1 min. Whisk the mixture until just combined. Pour the ganache over the caramel in the tart shell. Place in the fridge for 2 hours or until set. Top with the hazelnut to serve.
