Choc Ripple Caramel Tart

Recipe by ImPat
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READY IN: 45mins
SERVES: 9-12
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C.
  • Brush a 24cm round fluted tart tin, with removable base, with butter to grease.
  • Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
  • Press mix over the base and side of the tin.
  • Bake for 10 to 12 minutes and then set aside to cool.
  • 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.
  • Stir in the cream and butter and pour over the biscuit base and place in the fridge for 1 to 2 hours until set.
  • 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.
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