Choc Ripple Caramel Tart

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons butter (amount estimated, melted for greasing)
• 150 g choc ripple biscuits (coarsley broken)
• 60 g butter (melted)
• 250 g sugar
• 250 ml water
• 80 ml thickened cream (double cream)
• 70 g butter
• 200 g dark chocolate (melted)
• cocoa powder (to garnish)

Recipe

• 1 preheat oven to 180â°c.
• 2 brush a 24cm round fluted tart tin, with removable base, with butter to grease.
• 3 place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
• 4 press mix over the base and side of the tin.
• 5 bake for 10 to 12 minutes and then set aside to cool.
• 6 place the sugar and water in a saucepan over low heat and stir until sugar dissolves and then increase the heat to high and boil brushing side of the pan with a pastry brush dipped in water, for 10 to 15 minutes or until golden and then remove from the heat.
• 7 stir in the cream and butter and pour over the biscuit base and place in the fridge for 1 to 2 hours until set.
• 8 pour the melted chocolate over the caramel and place in the fridge for a further 30 minutes until set and sprinkle with the cocoa powder to serve.