Chocolate & Salted Caramel Tart
This Chocolate & Salted Caramel Tart includes all my favourite things, a buttery biscuit base, homemade salted caramel and a chocolate ganache topping.
Servings: 12 Servings
Ingredients
For the Base
- 350 g Hobnobs
- 175 g Unsalted Butter melted
For the Caramel
- 397 g Carnations Condensed Milk 1 tin
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
- 1 tsp Salt
For the Chocolate Ganache
- 200 ml Double Cream
- 200 ml Dark Chocolate
For the Decoration
- 300 ml Double Cream
- Sprinkles
Instructions
To Make the Base
- Add the butter to a heatproof bowl and melt in the microwave in 20 second bursts until it is completely melted. Leave to one side.
- Crush your biscuits into small crumbs. I used a food processer, but you could put them in a food bag and crush them with a rolling pin.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- Once the caramel is nice and thick it should take between 4-7 minutes remove it from the heat and stir in the salt.
- Pour it over the top of your biscuit base and leave to cool in the fridge. This should take around 45 minutes.
To Make the Chocolate Ganache
- In a heatproof bowl add your double cream and chocolate and melt in the microwave on 30 second bursts stirring in between until the mixture is fully incorporated and completely smooth.
- Pour on top of the caramel and pop it back into the fridge to set.
To Decorate
- Once the chocolate ganache has set remove the tart from the tin and place it onto your serving plate. Leave to one side.
- Whisk the double cream until it forms stiff peaks and add it to your piping bag.
- Pipe the cream onto the top of the tart and finish with some sprinkles.