Chocolate and Caramel Tart

Name: Chocolate and Caramel Tart
Ingredients: 22g Mornflake oatbran; 2 tablespoons natural fat-free yogurt; 0.5 teaspoon NKD Living erythritol gold; Buttery caramel flavouring (Foodie Flavours); Sea salt; 0.25 teaspoon baking powder; 0.5 egg; 2 egg yolks; 0.5 tablespoon NKD Living erythritol granulated; 1 tablespoon cornflour; 200ml milk; 7g dark chocolate; 2 teaspoons Morrisons cocoa powder; 1 tablespoon Sainsbury's salted caramel sauce; 3g Callebaut white chocolate, grated

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3 square meals

1272 recipes

Ingredients

22g Mornflake oatbran
2 tablespoons natural fat-free yogurt
0.5 teaspoon NKD Living erythritol gold
Buttery caramel flavouring (Foodie Flavours)
Sea salt
0.25 teaspoon baking powder
0.5 egg

Filling

2 egg yolks
0.5 tablespoon NKD Living erythritol granulated
1 tablespoon cornflour
200ml milk
7g dark chocolate
2 teaspoons Morrisons cocoa powder

Topping

1 tablespoon Sainsbury's salted caramel sauce
3g Callebaut white chocolate, grated

Preparation

Bake the mixture on a sheet for 8 minutes at 180°C, then mash and press into a 12 cm tart tin and bake for another 5 minutes.
In a glass jug, combine 2 egg yolks, 0.5 tablespoon erythritol granulated, 1 tablespoon cornflour, and milk to make 200ml, cover and microwave for 1 minute, stir, and repeat the microwaving and stirring.
Add 7g dark chocolate and 2 teaspoons cocoa powder, stir until combined, then pour into the tart case.
Allow the tart to set.
Melt 1 tablespoon of salted caramel sauce and spread it on top.
Grate 3g of white chocolate over the top.