Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
12
- 250grams choc ripple biscuits
- 100grams salted butter, melted
- 760grams caramel spread
- 2teaspoons sea salt flakes
- 90grams dark chocolate, roughly chopped
Description
There's something about the combination of salty and sweet flavours that drives people wild – and this decadent tart with a gooey salted caramel filling will do just that.
Method
Step 1 of 3
Process biscuits until finely chopped. Add butter. Process until just combined. Press mixture over base and sides of 3cm-deep, 22cm-round (base) loose-based fluted tart pan. Chill for 30 minutes or until firm.
Step 2 of 3
Combine caramel and 1 1/2 tsp salt in a bowl. Don’t overmix. Spread caramel into tart base. Set aside. Place chocolate in a microwave-safe bowl. Microwave on high for 30 seconds, stirring halfway through with a metal spoon, until melted and smooth. Cool for 2 minutes. Line a baking tray with baking paper. Spread melted chocolate on paper to form an 18cm disc. Chill tart and chocolate disc overnight.
Step 3 of 3
Remove tart from pan and place on a large plate. Using the back of a spoon or knife, tap chocolate disc and crack into large pieces. Arrange on tart. Sprinkle tart with remaining salt. Cut tart into wedges. Serve.
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