Walnut caramel coffee tart

Ingredients :

1 x Empire Pastry Vanilla Sweet Shortcrust Flan

1 cup sugar

90g Butter, unsalted

1/2 cup cream

Sea Salt Flakes

200g Omega Walnuts, chopped, 6 left whole.

100g Dark Chocolate, at least 70%

50g Milk Chocolate

75g Cream

1tbsp instant coffee granules

1 tbsp coconut oil

method:

Step 1: Pre heat oven to 200c. Blind bake the pastry tart by lining with baking paper and pastry weights (or beans) for 20 mins. Take out the paper and weight and bake for a further 5 minutes until browned. Cool

Step 2: In a saucepan add the sugar and on medium heat, swirl until a light amber. Off the heat, add the cream and butter and stir until melted and glossy. Add the salt. Cool

Step 3: Add the walnuts to the cooled salted caramel.

Step 4: Pour the salted caramel and walnut mix into the tart shell and refrigerate.

Step 5: Put the chocolate in a heat proof bowl. Heat the cream and coffee in a saucepan until just simmering and pour over chocolate. Leave for 1 minute and add tbsp of coconut oil. Mix until smooth and pour over the tart. Place the 6 whole walnuts on the tart for decoration.

Step 6: Leave to firm out of the fridge for 30 mins then place into the fridge for a further 1 hour.

Step 7: To serve, bring to room temperature before slicing.