Easy homemade pies, cookies, cakes, and more. Treat yourself with a 30-minute desserts, with tips to help you make them.

TIME TO PREPARE 0:30
TIME TO COOK 0:30
INGREDIENTS 9

Ingredients

Step 1
Preheat oven to 180C/160C fan-forced. Process the flour and sugar in a food processor until a breadcrumb texture. Add the butter and egg white and process until combined. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Trim the edges. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 minutes or until golden. Cool on a wire rack.

Step 2
Combine the caramel and salt in a small bowl. Remove the tart shell from the tin and place on a serving plate. Spread the caramel mixture over the base of the tart shell.
Step 3
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Pour over the caramel base to cover. Stand at room temperature for 2 hours or until the chocolate sets. Sprinkle with extra salt , to serve.