I love having family and friends over for dinner… or using my mums kitchen to bake for them. I find it so therapeutic and love seeing them devour the food I’ve made them. As I’ve not been home lately, I’ve been on the hunt for a new recipe to wow them with over birthday season. This is September for us with four of us born in the month plus my sister in law is at the end of August and now my niece at the beginning of October! It’s nice to find some new desserts to test on them!
I can’t wait to get back and make This for them. It’s super easy to do and can be made the day before. It lasts about 4-5 days in the fridge but is best on the day it’s baked.
Use the caramel sauce from Salted Caramel Sauce – aka Heaven in a Jar!
Sweet Shortcrust Pastry
225g Plain Flour
150g Chilled Butter
25g Icing Sugar
1 Large Free Range Egg
175ml Double Cream
175g Good Quality Dark Chocolate, at least 70% cocoa solids
15g Unsalted Butter
1Tbsp Golden Syrup
Make your caramel sauce first using and leave to cool.
To make the pastry, sift the flour into a large bowl and add the cubed, chilled butter. Rub together using your finger tips until the mixture resembles fine breadcrumbs. Sift in the icing sugar and lightly stir in. Add the egg and mix to form a soft dough. Roll out the dough on a lightly floured surface, till it is about 3mm thick! Line a rectangular 30cm fluted tin, press the pastry lightly to the corners and refrigerate for 30 minutes.
Heat your over to 180C/160C Fan/Gas 4. Blind bake your shell – do this by lining the pastry with baking parchment and filling with ceramic beans or rice if you don’t have any! Back for 10-15 minutes. Remove the beans and bake for a further 7-10 minutes or until golden. Set to one side and leave to cool.
While the pastry is baking make the ganache. Chop the chocolate into small chunks and Place into a heat proof bowl and pop to one side. Place the cream into a sauce and put on a low heat until simmering. Pour over the chocolate and stir until melted. Add the butter and golden syrup and continue to stir until fully incorporated. Set to one side to cool, but not set!
Once the pastry shell is cold and the ganache cool, spread over the Salted Carmel Sauce.
Ensure you get into the corners. Follow this by pouring over the ganache, till to the top of the pastry case. Chill for 1-2 hours before serving.
Serve straight from the fridge! Add a little sea salt on the top to bring out extra flavours!