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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chilling times are not included 1 1/2 to 2 1/2 hours needed. Ingredients:
2 teaspoons butter (amount estimated, melted for greasing) |
150 g choc ripple biscuits (coarsley broken) |
60 g butter (melted) |
250 g sugar |
250 ml water |
80 ml thickened cream (double cream) |
70 g butter |
200 g dark chocolate (melted) |
cocoa powder (to garnish) |
Directions:
1. Preheat oven to 180°C.
2. Brush a 24cm round fluted tart tin, with removable base, with butter to grease.
3. Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
4. Press mix over the base and side of the tin.
5. Bake for 10 to 12 minutes and then set aside to cool.
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.
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.
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.
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