Salted Caramel Ganache Tart

Ingredients for a shallow 20cm tart pan

For the Chocolate Shortbread Crust:

200g plain flour
25g cocoa powder
150g cold unslated butter, chopped
1 small egg yolk

For the Salted Caramel Ganache:

180g caster sugar
300ml whipping cream
200g dark chocolate, chopped
1 vanilla bean, split and seeds scraped
3g fine Pink Himalaya salt

For the Topping:

Fresh raspberries
Chopped pistachios
Edible gold dust or glitter

Read the Instructions here