1

To begin the preparation of Chocolate And Salted Caramel Tart, first preheat oven to 180C.

2

In a food processor/mixer, add oats, whole wheat flour and cocoa powder; pulse till the oats are coarsely ground. Add honey and butter or coconut oil and pulse again till everything is mixed together and resembles wet sand.

3

Press this mixture (I used my fingers) into the bottom and up the sides of a 9 inch round tart tin.

4

Bake in the preheated oven for 20-25 minutes.

5

Heat brown sugar and butter in a medium pan over medium heat, whisking constantly. Once the mixture starts to bubble, cook for a minute. Remove from the heat and slowly whisk in the cream until smooth. Add 1/4 teaspoon salt and stir to mix. Let the caramel cool, taste and add more salt if required.

6

Place chocolate in a heat proof bowl. Heat the cream till almost boiling and add it to the chocolate. Let sit for 2-3 minutes and then stir gently till you have a smooth ganache. If any chocolate pieces remain, place bowl in the microwave for 20-30 seconds, till all the chocolate has melted. Let the ganache cool before using.

7

Pour the caramel into the baked and cooled tart crust, refrigerate for 30 minutes to let the caramel set.

8

Then pour the chocolate ganache on top and let it set; store covered in the refrigerator.

9

Garnish with dried rose petals.

10

Serve the Chocolate And Salted Caramel Tart as a delicious dessert at your next dinner party. You can serve it after a meal of  Schezwan Noodle Sandwich Recipe or American Chop Suey Recipe.

Note:

The tart can be made and stored covered in the refrigerator for 3-4 days.

Take it out of the refrigerator 20-30 minutes before serving.