Chocolate Butterscotch Tart

Directions

1. Lightly grease a 23cm loose based fluted tart tin and line it with the shortcrust pastry, trimming the edges.
2. Chill the pastry in the fridge for 30 mins then prick some holes in the base using a fork.
3. Add some greaseproof baking paper on top of the pastry and fill with ceramic baking beans or rice.
4. Blind bake the pastry for 15 mins in a preheated oven at 190°C /160°C fan.
5. Remove the ceramic baking beans and paper, then bake for a further 10-15 mins until the pastry is fully cooked. Set aside to cool.
6. In a saucepan, slowly heat the unsalted butter with 50ml of the double cream until melted.
7. Add the sugar and continue to heat on low until dissolved.
8. In a separate bowl, mix together the whole milk and flour until smooth.
9. Gradually add this to the butterscotch mixture while whisking constantly.
10. Simmer for 10 mins until thickened, stirring occasionally.
11. Let the butterscotch sauce sit for 5 mins off the heat, then pour into the cooled pastry case.
12. Chill in the fridge for 2 hours to set.
13. Once set, add the dark chocolate and remaining cream to a microwaveable bowl/jug.
14. Heat in the microwave for 50-60 secs, then stir until smooth.
15. Allow the chocolate ganache to cool slightly, then pour on top of the butterscotch.
16. Spread the chocolate ganache over the top of the tart and chill in the fridge for 2 hours.
17. When ready to serve, bring the tart to room temperature and decorate with a dusting of cocoa powder.