Name: Dark Chocolate & Dry fruits Caramel Tart recipe by Minna Abraham at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Crust:; 1/2 cup butter, soften; 1 cup Flour; 1/4 cup powdered sugar; 1/2 tsp Salt; Dry fruit Caramel:; 1 1/2 cup Sugar; 1/2 cup water; 1/2 cup Heavy Cream; 4 tbsp unsalted butter; a pinch Salt; 1/2 cup cashew,almond (chopped) & kismish/sultanas; Ganache:; 1/2 Cup Dark Chocolate Chopped; 1/4 cup heavy cream; 1/2 tsp vanilla extract; Butterscotch whipped cream:; 1/2 cup whipped cream; 1/4 cup Butterscotch chips (powdered)

Ingredients Serving: 8

Crust:
1/2 cup butter, soften
1 cup Flour
1/4 cup powdered sugar
1/2 tsp Salt
Dry fruit Caramel:
1 1/2 cup Sugar
1/2 cup water
1/2 cup Heavy Cream
4 tbsp unsalted butter
a pinch Salt
1/2 cup cashew,almond (chopped) & kismish/sultanas
Ganache:
1/2 Cup Dark Chocolate Chopped
1/4 cup heavy cream
1/2 tsp vanilla extract
Butterscotch whipped cream:
1/2 cup whipped cream
1/4 cup Butterscotch chips (powdered)

Instructions

Tart preparation :
Pre-heat oven to 175C. Combine the butter, flour, powdered sugar and salt and make a soft dough.
Use fingers to press dough into a lightly greased 8-inch tart pan. Poke several holes in the dough with a fork, then bake for 10 to 12 minutes, until dough is starting to brown. Allow tart shell to cool completely before filling.
Dry fruit caramel preparation:
While the tart is cooling, combine the sugar and water in a saucepan over high heat. Stir until sugar dissolves, then allow the sugar to cook without stirring until it turns a dark amber color.
Remove from heat and quickly whisk in the cream and butter. Once combined, stir in salt. Caramel will bubble so be very careful!
Roast chopped nuts and kismis/sulthanas in a tsp. of butter and add to the caramel.
Pour caramel into cooled tart shell and refrigerate for at least half an hour until caramel sets.
Ganache preparation :
Place the chocolate in a heatproof bowl. Next, heat the cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and allow it to sit for 2 minutes, then whisk to combine. Add in vanilla.
Pour the ganache over the caramel. Refrigerate for 30 more minutes until chocolate hardens.
Butterscotch Whipped cream Preparation :
Whip the cream to stiff peaks. Add butterscotch powder and fold carefully.
You can even use butterscotch sauce in whipped cream.

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