Salted Chocolate Caramel Tart – Willey’s Weekly Bake 176

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This weeks bake is a naughty one, clearly being healthy for the whole of January was too much. This was also using up ingredients that I had lying around in the back of the cupboard- some slightly stale digestives and opened chocolate.

 

Ingredients for the base

  • 110g Digestives
  • 70g Butter

Ingredients for the Caramel 

  • 50g of Soft brown sugar
  • 25g Butter
  • 1/2 Can of condensed milk
  • Pinch of salt

Ingredients for the Chocolate ganache 

  • 150ml of Double cream
  • 75g Dark Chocolate
  • Pinch of salt

 

  1. Start by preheating your oven to 180 degrees celsius.
  2. Whiz or crush your biscuits until they are in fine crumbs, melt the butter and add to the biscuit crumbs and mix or whiz until holding together. IMG_6216
  3. Then in a shallow flutter pie/tart tin about 15cm wide, press the biscuit crumbs into the tin ensuring that you leave a lip up the edges of the tin to contain the caramel and chocolate. IMG_6217
  4. Bake in the oven for 10-15 minutes until golden and firm. The leave to cool.
  5. In a small saucepan heat the condensed milk, sugar and butter on a low heat until all the sugar and butter are melted ensuring that you stir constantly.
  6. Once melted turn up the heat, stirring whilst the mixture thickens and becomes a darker caramel colour.
  7. Once thickened pour the caramel into the biscuit base and allow to set. IMG_6223
  8. To make the ganache heat the cream in a small sauce until reaches boiling point, then add the chocolate and mix until all melted.
  9. Pour and spread the chocolate over the caramel once fully set, then sprinkle sea salt pieces onto the chocolate.
  10. If you would like to making serving easier. Then chill the tart in the fridge for a couple of hours to set further.

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