A crisp pasty case, can of caramel and rich dark decadent topping is easier to make than you’d imagine. Make one day in advance so the filling firms up and slices easily.


320g all butter swdecadent dark chocolate and salted caramel tarteet dessert pastry sheet

397g can caramel

1/2tsp maldon sea salt

200ml double cream

4tsp runny honey

175g dark chocolate, broken into squares

90g butter, cubed





1 Heat oven to 180C, Gas 4. Grease a 23cm loose-based fluted flan tin. Unroll the pastry and press into the base and sides of the tin. Chill for 10 mins, before trimming edge.

2 Mix salt into caramel.

3 Trim off pastry edges, fill pastry case with baking parchment and baking beans and bake for 15 mins. Remove paper and beans and cook for 5 more mins until pastry is crisp and golden.

4 Cool pastry case, then spoon in salted caramel.

5 Heat cream and honey in a pan, when it’s steaming pour over the chocolate. Stir to combine, then stir in the butter.

6 Pour over the caramel and chill for 4-6 hours.

Per serving: 432cals. 27g fat (16g saturated), 34g carbs