Chocolate and Salted Caramel Shortbread Tart

Makes: 8 Servings
Prep time: 20 mins
Cooking time: 28 mins
Storage: Can be stored in an airtight container in the fridge for a few days. In my opinion this tastes even better as the topping tastes more fudgy.



Preheat oven to 180C/350F/Gas Mark 4

Grease an 8" cake tin preferably one with a removable bottom as it will be easier to get out at the end.

In a bowl rub together the vegan spread and flour with finger tips until it resembles breadcrumbs.

Add sugar and mix together with hands, the mixture will still be quite crumbly.

Pour the mixture evenly around the prepared cake tin and push down firmly.

Put in the oven for 25 mins.

While this is cooking make the caramel:

Put dates, milk, and salt into a high speed blender (I use my nutribullet) and blend until a smooth consistency is reached, you may have to add more milk or more dates as required until it is thick but smooth.

When your shortbread is slightly golden, pour over chocolate chips and put back into the oven for 3 mins to allow the chocolate to melt.

Once the 3 mins is up take the shortbread out of the oven and spread the chocolate chips over the top of the shortbread.

Pour the salted caramel over the top and swirl together.

Let cool, remove from tin and cut into slices.