Dark Chocolate Caramel Tart With Baked Plums

Grab yourself a cuppa and indulge yourself in a moment of pure home-baked bliss with this sumptuous tart
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Dark Chocolate Caramel Tart With Baked Plums

Dark Chocolate Caramel Tart With Baked Plums

5 from 1 vote
Serves

12

Preparation

20 minutes,

plus overnight chilling
Cooking

30

minutes

Ingredients

  • Melted unsalted butter, to grease, plus extra 130g melted

  • 400g 400g ANZAC biscuits

  • ¼ cup ¼ rolled oats

  • Whipped cream, to serve

  • Small rosemary sprigs, to garnish

  • Baked Plums
  • 5 5 ripe plums, stones removed, halved

  • ¼ cup ¼ caster sugar

  • ¼ cup ¼ lemon juice

  • 1 1 vanilla bean, split

  • Chocolate Caramel Filling
  • 50g 50g unsalted butter

  • ¼ cup ¼ dark muscovado sugar

  • 395g 395g can sweetened condensed milk

  • 50g 50g dark chocolate, roughly chopped

Method

  • To make baked plums, preheat oven to 180˚C fan-forced. Line a roasting tray with baking paper. Place plums in tray, sprinkle with sugar and toss to coat, then turn cut-side up. Add lemon juice and vanilla, cover tightly with foil, and bake for 15 minutes. Remove foil, flip plums over and cook uncovered for 5 minutes. Set aside to cool, then refrigerate until cold.
  • Meanwhile, grease base and sides of a 24cm fluted, loose bottomed tart tin and line base with baking paper.
  • Put ANZAC biscuits and oats into a food processor and blitz until fine crumbs form. Pour in extra butter and pulse until combined. Press mixture into base and up the sides of tin. Refrigerate.
  • To make chocolate caramel filling, put butter and sugar in a saucepan over high heat. Cook, stirring occasionally, until butter melts. Bring to the boil. Reduce heat to medium and stir in condensed milk. Cook, stirring for 5 minutes until mixture has thickened. Remove from heat and stir in chocolate until it melts. Pour hot mixture over tart base and smooth. Refrigerate overnight.
  • Top chilled tart with whipped cream, plums, syrup and rosemary, then serve.

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Market tip...

Get fresh

Pick up freshly baked ANZAC biscuits from the bakery section in your local HFM.

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