Chocolate-brownie caramel tart

The rich chocolate brownie topping combined with the golden syrup sweetness of the caramel makes this tart an indulgent treat for guests.

  • 20 mins preparation
  • 1 hr 35 mins cooking
  • 1 hr marinating
  • Serves 10
  • Print


Chocolate-brownie caramel tart
  • 1 cup (150g) plain flour
  • 100 gram cold unsalted butter,chopped
  • 1/4 cup (55g) caster sugar
  • 1/2 cup (75g) finely chopped macadamias
  • 1 egg yolk
  • icing sugar, to serve
Caramel filling
  • 60 gram unsalted butter
  • 400 gram can sweetened condensed milk
  • 1 tablespoon golden syrup
  • 2 tablespoon cream
Chocolate brownie topping
  • 80 gram unsalted butter
  • 1/2 cup (110g) caster sugar
  • 70 gram dark chocolate, chopped
  • 1 egg, beaten lightly
  • 1/4 cup (35g) plain flour
  • 1 tablespoon cocoa powder
  • icing sugar, to serve


Chocolate-brownie caramel tart
  • 1
    Grease 24cm round loose-based flan tin. Process flour and butter until crumbly, add sugar, nuts and egg yolk, process until ingredients just cling together. Knead dough on floured surface until smooth. Press dough over base and side of tin; prick base with fork. Cover; refrigerate 30 minutes.
  • 2
    Preheat oven to 200°C (180°C fan-forced.)
  • 3
    Line pastry with baking paper large enough to extend 10cm over edge, tuck paper under tin to completely cover pastry; fill with dried beans or rice. Place tin on oven tray, bake 15 minutes.
  • 4
    Remove beans and paper, loosely cover top edge of pastry with greased foil; bake further 8 minutes or until pastry is lightly browned. Cool.
  • 5
    Meanwhile, make caramel filling: Stir ingredients in small saucepan over medium heat about 10 minutes, until caramel becomes golden brown. Cool slightly. Spread warm filling into cool pastry case; stand 30 minutes or until cold and firm.
  • 6
    Reduce oven to 180°C (160°C fan-forced).
  • 7
    Make chocolate-brownie topping. Melt butter in small saucepan, add sugar; stir over heat, without boiling, until sugar dissolves. Remove from heat; stir in chocolate until melted, then stir in egg, sifted flour and cocoa. Cool.
  • 8
    Pour topping over caramel; bake about 1 hour. Cool tart in tin. Cover; refrigerate 4 hours. Serve dusted with icing sugar.

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