Choc Caramel Tart (Large Size)

Base

1. Preheat oven to 180 degrees.
2. Line a tart tin, preferable one with a removable base.
3. Place butter, sugar, maple syrup and vanilla into bowl.
4. Melt at 100 degrees, speed 2 for 5 minutes.
5. Add remaining ingredients.
6. Mix on speed 3 for 45 seconds or until well combined.
7. This will be a sticky, wet dough. If it isn’t for some reason – Bellinis and TM5 sometimes have issues – add a little water or extra honey to the mix. It firms upon cooling however.
8. Remove dough from bowl. Be careful as this will be hot. Allow it to cool just slightly so you are able to work with it. Do not put it in the fridge or leave it too long as it will be harder to work with and become crumbly.
9. Once dough is slightly cooled and easy to work with, roll out. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
10. If your dough is sticky allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
11. Lift dough carefully and place it in a greased tart tin. If it tears don’t worry as you can fill any gaps with leftover dough.
12. Bake for 10 minutes.

Filling

1. Place all ingredients into bowl.
2. Cook at 90 degrees, speed 4 for 15 minutes
3. Pour over base.
4. Bake until golden brown. Approximately 18 minutes.
5. Allow to cool.

Topping

1. Melt dark chocolate and cream at 50 degrees on speed 2 for 4 minutes or until smooth.
2. Pour over cooled tart ensuring the top is nice and smooth.
3. Place into fridge to set.

Serving

1. Cut tart with a hot sharp knife.
2. Serve with ice cream or whipped cream and raspberries.