The end result was in two parts. On the first day we ate an oozy sticky slice of tart, and on the second (when the filling had properly set) we were treated to a sumptuous and velvety slice of heaven.
Wonderfully, lots of other people seemed to think the tart looked as good as I knew it tasted and expressed a desire to make it themselves. Therefore I thought I would share my recipe.
If you do try it then please let me know how you get on. I love to see your photos, and you can tag BuBakes on Facebook, twitter or instagram, I'll be sure to repost my favourites!
Firstly, take 375g of shop bought shortcrust pastry. (Aside- Yes, I know you "should" make your own, however when I made this last week I had consumed one or two glasses of bubbles, and so I am about to let you in on the ultimate tip for when this happens!) grab a food processor and break up your pastry, then add 1.5 tsp of vanilla paste. Blend the two together until you have a gorgeous ball of vanilla pastry to work with.
Heat your oven to 170 (fan) and blind bake your pastry for 15 minutes, then remove your baking beans (if used) and continue to bake for another 10 minutes. I know some prefer to prick their pastry, and if you do prefer this method you can bake your pastry straight through for the 25 minutes.
Remove your pastry case and reduce your oven temperature to 150 (fan). Once your pastry has cooled add a layer of salted caramel (you can either make your own, or use a tin of carnation caramel mixed with some sea salt).
As your caramel is setting, melt 100g 70% chocolate and 100g white chocolate. Then fold in 90g melted butter.
Now whisk 2 large eggs, 3 egg yolks and 60g golden caster sugar. Once this is at the ribbon stage (thick and leaving a trail of mixture when beaters are lifted) fold in your chocolate mixture, and then spoon this all into your tart.
Bake for 25 minutes - the surface will be set but there will still be a slight wobble - and then leave the tart to cool. This cooling is ideally done overnight as it takes at least 4 hours. Admittedly if you eat the tart before then it is amazing, but it is very, very messy!