I made this for friends the other night and it went down a treat.
Chocolate Caramel Pie
Sweet short pastry (homemade or shop bought)
1 tin of caramel
250g block of chocolate
Roll out the pastry and put it in the pie tin, chill for 30min so that it doesn't shrink when cooked.
Blind bake according to your recipe or the packet (generally 220 degrees for 15mins, take it out of the oven, remove the paper and beans put the pastry back in the oven on a low heat 140 degrees for about 20min, to dry out the bottom of the pastry.)
Make the ganache by melting the chocolate and cream on a low heat in the microwave, put aside to cool ready to put on top of the pie.
Once the pastry is cool, pour the caramel in and top with the ganache and put in the fridge for a few hours.