In chocolate heaven 😋 I made a delicious chocolate tart with a chocolate shortbread crust and a dreamy chocolate ganache topped with a salted caramel. For the shortbread crust: 100g softened butterBeat till white and fluffyThen add ⅓ cup icing sugar and 4 tablespoons of cocoa powderAdd approximately ¾ - 1 cup of cake flour to make the dough. Shape dough into a block.Wrap in gladwrap and refrigerate for 10 minutes. Then spray and cook your tart pan. Roll out dough and place into pan carefully. Prick with a fork. Put in freezer for 15 minutes or one could skip putting it in the freezer and blind bake it. Bake in a preheated oven at 180 for about 10 minutes depending on your oven. Once baked allow to cool. For the ganache you will need:320g dairy milk6 tablespoons butter2 cups cream Bring the above to a boil. Once melted and well mixed switch off and allow to cool. Fill into your tart shell. Allow to cool for atleast 6-8 hours before serving. To decor:Drizzle with fine lines of melted dairy milk and salted caramel. For the salted caramel I used caramel treat and added salt to taste. Enjoy.