An indulgent French chocolate and salted caramel tart. Decorate with fresh raspberries and pistachio nuts for great colour and a sweet zing. To make the shortbread, place the flour and cocoa in a ...

This makes a fabulous dessert for an elegant holiday dinner. The chestnut cake is layered with a chestnut-studded chocolate-caramel ganache, glazed with chocolate and topped with gold-dusted, whole ...

There are three genius elements to this Salted Caramel-Chocolate Tart. First is the almost-bitter chocolate crust, which holds court against its sweeter counterparts. Second is the layer of salted ...

Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with ...

Preheat the oven to 160°C. Grease a baking tin (27,5x17,5cm and 3,5cm high). Line the base and sides with baking paper and set aside until required. 1 Biscuit base Put the butter and brown sugar in a ...

To make the shortbread, place the flour and cocoa in a mound on your work surface and make a well in the middle. Place the butter in the well and use your fingertips to rub the butter into the flour.