So, the problem here is how I transport this one without destroying it.
Salted caramel and dark chocolate tart.
50g icing sugar
140g plain flour
110g dark chocolate (I used 70%)
1/2 cup of cream
Make your dough by creaming the icing sugar with the butter. Add the egg and then bring it together with the flour.
Don't do what I did and use the food processor because you used it for the Pissaladiere. Worst move ever.
Refrigerate the dough in cling film for an hour or so. Till it is cold and hard.
Roll it out on a well greased tray.
Blind bake for 10 minutes at 180 degrees Celsius and then, remove the weights and bake until golden. Around 10 minutes.
Make the caramel by placing the sugar in a pot and cooking it until it is a deep brown.
Then, add your butter and cream as a stopper with the mixture off the heat. Stir and then place back on the heat. Add salt to taste as you stir to combine and pour on the base of the tart.
Then, make your ganache by melting the chocolate and cream together and pour it over the caramel. This is a picture of it before I banged the tray a few times to get the air bubbles out.
Refrigerate until it properly sets and then figure out how you're going to take it to Fitzroy when the tin has a removable bottom which you cannot control.
People, you are eating this one...suggestions???