Choc Ripple Caramel Tart

Step 1: Preheat oven to 180°C.

Step 2: Brush a 24cm round fluted tart tin, with removable base, with butter to grease.

Step 3: Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.

Step 4: Press mix over the base and side of the tin.

Step 5: Bake for 10 to 12 minutes and then set aside to cool.

Step 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.

Step 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.

Step 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.