Choc Ripple Caramel Tart
Created by ImPat on November 1, 2014
- Servings: 10
- Prep Time: 15m
- Cook Time: 30m
- Recipe #15429
Ingredients
- 2 teaspoons butter (amount estimated, melted for greasing)
- Choc ripple biscuits (150 grams, coarsley broken)
- 60 grams butter (melted)
- 250 grams granulated sugar
- 250 ml water
- 80 ml heavy cream (thickened cream, double cream)
- 70 grams butter
- 200 grams dark chocolate (melted)
- Cocoa powder (to garnish)
How to Make
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Step 1: Preheat oven to 180°C.
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Step 2: Brush a 24cm round fluted tart tin, with removable base, with butter to grease.
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Step 3: Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
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Step 4: Press mix over the base and side of the tin.
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Step 5: Bake for 10 to 12 minutes and then set aside to cool.
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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.
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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.
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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.