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Double chocolate & caramel tart, frosted pistachios & rum cream
Ingredients
- 175g plain flour, plus a little for dusting
- 85g icing sugar
- 50g 70% good-quality cocoa powder
- 140g butter, chilled and cubed
- 2 medium egg yolks, lightly beaten
- 397g can of caramel or dulce de leche (I used Carnation Cook with Caramel)
- 250g dark chocolate, plus extra to serve
- 100ml milk
- 175ml double cream
- 2 eggs
- 75g shelled pistachios
- 140g golden caster sugar
- 250ml double cream
- 50g icing sugar
- 50ml dark rum
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