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