Now I may be being a bit arrogant here, but I think I've improved it.
Say hello to Salted Caramel Chocolate Butterscotch Pie. Now say it again very quickly 5 times in a row.
Struggled? Why? It was just hello!
Ahem moving on....
Mexican Tamoanchan Tart but the caramel adds another dimension and the inclusion of butterscotch in the chocolate and salt crystals crunching on the top adds...oh sod it. I'm not a food writer. I don't know what it adds or why it works. It just does.
This dessert is amazing. Make it. Eat it. Go for a run if you feel guilty.
It is incredibly rich. 5 bites and most people are done. They are groaning with pleasure but they are done. I have honestly never made a dessert that has gone down as well as this one did. I took leftover slices round to a friends house a couple of days after the party (only after a begrudging Steve relented when he realised that there was no way he was getting through all of the leftovers) and everyone who tried it told me they loved it. They could have been lying to spare my feelings of course but they all seemed to really enjoy it!
In a completely dry saucepan put 1/4 cup of water in the bottom (making sure there is no splash back up the sides), 1 cup of sugar (granulated is fine) and, absolutely key, 1/4 teaspoon of lemon juice. I have no idea how the science works but the acid in the lemon juice helps to prevent the sugar crystals from forming which will ruin your caramel before it even turns golden.
At the same time in a separate pan gently heat 150ml double cream and 1 teaspoon good quality rock salt
After about 5 minutes the sugar will start to go golden brown in spots. Continue with the swirling until the colour is evenly distributed throughout. It should always stay liquid. The minute it starts to harden and solidify I'm afraid something has gone wrong.
For this you will need 200g of good quality dark chocolate and 100g of salted butterscotch milk chocolate, 350ml of double cream, 4 tablespoons of honey and 125g of unsalted butter. Heat the cream and the honey together until hot and pour over the chopped chocolate. Let it sit for a minute and then stir it all together. Add the butter and stir well until the chocolate is smooth, even in colour and very glossy. Pour the chocolate over the caramel in the tart cases in a smooth layer and refrigerate again until set.
Easy as (Salted Caramel Chocolate Butterscotch) Pie!