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Ingredients
- 175g (6oz) dark chocolate, at least 70 per cent cocoa solids, broken into small pieces
- 200ml (7fl oz) whipping cream
- 1/2tbsp dark rum or 1/2tsp vanilla extract
- 3/4tsp fine sea salt
- 20cm (8in) sweet pastry case (we used M&S)
- 50g (2oz) dulce de leche
- 1/2tsp sea salt flakes, to decorate (optional)
Method
Place the chocolate with the cream, rum and sea salt in a heatproof bowl over a pan over gently simmering water. Once the chocolate is almost totally melted, mix until smooth and glossy then pour into the pastry case; set aside to cool for a few minutes.
- Using a piping bag or a spoon, pipe the dulce de leche in even horizontal lines 2cm (3/4in) apart. Then, using a skewer, draw vertical lines in the other direction, backwards and forwards through the dulce de leche. Set aside for 3 hours or overnight to set. Once cooled, sprinkle over the sea salt flakes.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.