Chocolate and caramel tart recipe | Gourmet Traveller

Ingredients

• 165 gm dark chocolate (53% cocoa solids) coarsely chopped
• 60 ml pouring cream (¼ cup)
• 40 gm unsalted butter, softened
• To serve: whipped cream (optional)
• Shortcrust pastry
• 240 gm plain flour (1¾ cups)
• 60 gm caster sugar
• 180 gm unsalted butter, chilled, coarsely chopped
• Caramel
• 225 gm white sugar (1 cup)
• 80 ml thickened cream (1/3 cup)
• 70 gm butter, coarsely chopped
• Chocolate mousse
• 200 gm dark chocolate (53% cocoa solids), coarsely chopped
• 4 eggs, separated
• 185 ml thickened cream (¾ cup)
• 2 tbsp caster sugar