Chocolate Caramel Tart


If you don’t like chocolate, look away now!

Serves: 12  people

Prep: 30 mins

Cooking time: 190 mins


For the pastry:

  • 100g Co-op plain flour
  • 1 tbsp Fairtrade cocoa powder
  • 50g Co-op unsalted butter, cubed
  • 2 tsp Fairtrade golden caster sugar
  • 1 Co-op British egg yolk
  • 1 tbsp ice cold water

For the filling:

  • 200ml Co-op double cream
  • Few drops vanilla extract
  • 50g Fairtrade golden caster sugar
  • 200g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 50g Co-op unsalted butter, softened
  • 3 tbsp Co-op toffee dessert sauce


  1. Preheat the oven to 200C/fan 180C/Gas 6
  2. Sift the flour and cocoa powder into a bowl
  3. Add the butter and rub this into the flour until the mixture resembles fine crumbs
  4. Stir in the golden caster sugar, make a well in the centre and add 1 egg yolk and 1 tbsp ice cold water
  5. Bring the mix together to form a dough, wrap in clingfilm and chill for 30 mins
  6. Dust your work surface with flour and roll the pastry to a circle large enough to fill a 23cm flan tin
  7. Fit the pastry into the tin, trim any excess, prick with a fork and chill for another 10 mins
  8. Line with greaseproof paper and baking beans Bake for 15 mins, then remove the paper and beans
  9. Bake for a further 10-15 mins, until the pastry is crisp Leave to cool Place the double cream, a few drops vanilla extract and the golden caster sugar in a pan
  10. Heat gently, stirring, until the sugar dissolves and the cream is hot
  11. Break the dark chocolate into a bowl, add the softened butter, and pour over the hot cream mixture
  12. Stir gently to melt the chocolate Spread the toffee dessert sauce onto the pastry base then top with the chocolate Chill until set, this will take about 2 hours