Created by ImPat on September 19, 2018
Step 1: Combine the chocolate and cream in a heatproof bowl over a saucepan of simmer water and cook, stirring for 5 minutes or until chocolate melts and mixture is smooth.
Step 2: Remove from the heat and cover with plastic wrap and set aside at room temperature.
Step 3: Meanwhile grease 6 2cm deep, 8cm (base measurement fluted tart tins with removable bases and place on a baking tray.
Step 4: Process the biscuits in a food processor until finely crushed and then add the melted butter and process until just combined.
Step 5: Spoon evenly among the prepared tins and press firmly into base and side and then place in the fridge for 30 minutes to set.
Step 6: Place the condensed milk, extra butt, golden syurup and natural pink salt in a small heavy based saucepan over medium heat and cook, stirring, for 10 minutes or until mixture is well combined and golden.
Step 7: Remove from heat ande stir in the extra cream until smooth and then spoon the salted caramel evenly among the tart cases in the tins.
Step 8: Spoon the chocolate mixture evenly ovr the salted caramel and use the back of the spoon to smooth the surface and sprinkle with the natural pink salt to serve.