Salted Caramel and Chocolate Tart

This chocolate caramel tart is a totally irresistible and fabulous dessert that will leave everybody  more than delighted. The appealing shortcrust pastry outside combines perfectly with the  gooey salted caramel on the interior and the bittersweet chocolate ganache topping with a fun twist of white chocolate chips. This was a suceessful  decadent dessert when entertaining guests last week - chocolaty, rich and buttery, everyone fell in love with it from the first bite.

Ingredients:

• homemade salted caramel [find the recipe here] 
• 1 sheet shortcruts pastry
• 1 dark choclate
• white chocolate chips
• 1 packet cream
• 1 teaspoon butter

Lay the shortcrust pastry over a tart mold and prick the bottom with a fork. Take it to a preheated oven at 180º until its golden. Then pour in the homemade salted caramel.For the ganache  - Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, add a teaspoon of butter and whisk until smooth. Allow the ganache to cool slightly before pouring over the tart.

Ingredientes:

• caramelo salgado caseiro
• uma folha de massa quebrada
• 1 chocolate preto
• pepitas de chocolate branco
• 1 pacote de natas
• 1 colher de manteiga

Coloque a folha de massa quebrada numa tarteira e pique o fundo com um garfo. Leve ao forno pré aquecido a 180º até dourar. Depois coloque dentro da base o caramelo salgado caseiro.Para o ganache - Coloque o chocolate numa tigela média. Aqueça as natas numa panela pequena em fogo médio. Deixe apenas ferver um pouco, observando com muito cuidado, porque se  ferve demasiado irá verter. Quando as natas começam a ferver, junte a manteiga, coloque o chocolate aos pedaços e misture até ficar homogéneo. Permitir que o ganache arrefeça um pouco antes de deitar sobre  tarte.