Salted Caramel Tart Recipe
Ingredients
For Base:
- 4 packets Digestive Biscuit
- 150 g Melted Butter
For Caramel:
- 1 cup Brown Sugar
- 100 g Melted Butter
- 1 cup Condensed Milk
- Salt As Per Taste
For Chocolate Ganache Topping:
- ⅓ cup Heavy Cream
- 150 gm Dark Chocolate
Instructions
- Preheat oven to 160c/320f. Grease and line the base only of a 23cm / 9" tart tin
- With a loose base. (or a spring form pan of a similar size)
- Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a zip lock bag and rolling pin.
- Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist
- Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).Place cream and chocolate in a heat proof bowl.
- Microwave in 2 x 30 second bursts, stirring in between, until smooth.