Salted Caramel Chocolate Tart
Ingredients
- 20g grapenuts (part b)
- 1/2 tablespoon erythritol gold
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
- 1 tablespoon salted caramel sauce
- 21g boiled water
- 21g dark couverture chocolate
- 3g white chocolate
Preparation
Blitz the grapenuts into a fine crumb.
Mix the crumb with erythritol gold, vanilla extract, and hot water, then press into a small flan tin.
Bake for 5 minutes to dry it out a little.
Add the salted caramel sauce to the base.
Mix boiled water with dark couverture chocolate until fully incorporated; if it cools too much, microwave for a few seconds.
Add the mixture to the base.
Refrigerate the tart.
Drizzle with white chocolate.
Notes
This recipe totals 10 syns and half hex B for Slimming World.
