Caramel Chocolate Crackle Tart

• Pasta & Grains

  • 60 g Rice bubbles

• Baking & Spices

  • 660 g Caster (superfine sugar
  • 1 Cocoa powder
  • 140 g Dark chocolate

• Nuts & Seeds

  • 60 g Coconut

• Dairy

  • 180 g Butter, unsalted
  • 375 ml Pouring cream

• Liquids

  • 250 ml Water

• Other

  • 40g copha

Found on bellyrumbles.com

Description

Ingredients

• 140g dark chocolate, broken into pieces
• 40g copha
• 60g (1 ½ cups) rice bubbles
• 60g (3/4 cup) shredded coconut
• 375ml (1 ½ cups) pouring cream
• 180g unsalted butter
• 660g (3 cups) caster (superfine) sugar
• 250ml (1 cup) water
• cocoa powder for dusting

Directions

• Line the base of a 12 x 36cm (5 x 14 inch) loose base rectangular tart tin with baking paper. Spray the sides and base lightly with coconut oil spray, melted coconut oil.
• Melt chocolate and copha in a large microwave safe bowl. When melting chocolate in the microwave do so in gradual steps mixing well in between to prevent burning the chocolate.
• Add rice bubbles and coconut to the melted chocolate mixture. Mix until ingredients are well coated and combined.
• Press chocolate crackle mixture into tart tin. Using a butter knife to press the sides in and up first and then press the base down.
• You may have more mixture than is needed. Any excess mixture should be chilled in the fridge for chocolate crackle treats.
• Place the chocolate crackle tart case in the fridge to set while making the caramel.
• In a medium size saucepan place cream and butter. Over a medium heat melt butter into the cream and then bring to the boil. Remove saucepan from the heat, set aside.
• Place sugar and water in another medium saucepan. Stir over a low heat until the sugar has dissolved into the water. Stop stirring and bring the mixture to the boil until the temperature reached 180°C (375°F) on a candy thermometer. The mixture should be a deep golden colour.
• Remove the saucepan from the heat and pour in the cream mixture. Stir to combine.
• Return pot to a low heat and cook, stirring for 3 – 5 minutes, until the caramel has thickened slightly.
• Remove caramel from the heat and leave to cool for 10 – 15 minutes.
• Once caramel has cooled, remove tart shell from the fridge and pour enough caramel in to fill the tart. Store any leftover caramel in a clean glass jar in the fridge.
• Place tart back in the fridge to set. Once set dust with cocoa and serve.