This dessert was a quick treat thrown together from leftover ingredients I had in the fridge. Even if you have to buy the ingredients specially, this is still a super speedy and very tasty dessert (just don't try to work out the calorie content!).
I had half a block of shortcrust pastry left over from one recipe and some chocolate ganache and a tin of Carnation caramel (dulce de leche) left over from making my boyfriend's birthday cake. It seemed a shame to waste it so I decided to make a dessert.
I rolled out the pastry, lined a tart tin and baked it blind in the oven. Then I filled it with the thick caramel.
Finally I heated the chocolate ganache until it was runny, spread over the top and placed in the fridge to set.
Slice, and serve!
My boyfriend loved how this tasted and I loved how easy it was to make.
I'm sending this to Tea Time Treats, the blog challenge hosted by Janie at the Hedgecombers and Karen at Lavender and Lovage. This month they are asking for recipes for open pies, tarts and quiches.
I am also sending this to Maison Cupcake's Dead Easy Desserts, hosted this month by The Spicy Pear.