Caramel and chocolate tart
- 300g Chosen by you Milk Chocolate Oatie Crumbles
- 105g unsalted butter, plus extra for greasing
- 215g jar Extra Special Salted Caramel Sauce
- 300ml double cream
- 150g dark chocolate (70% cocoa solids), broken into pieces
- tsp sea salt crystals
Preheat the oven to 180C/ 160C Fan/Gas 4. Lightly grease a 24cm loose-based round flan tin and line the base with baking paper.
In a processor, pulse the biscuits into a fine crumb. Melt 80g of the butter and mix in well. Press into the base and sides of the tin using the back of a spoon. Bake for 10 mins. Set aside to cool.
Warm the caramel sauce in a pan over a low heat until it becomes more liquid. Pour over the biscuit base, cool, then put in the fridge to set.
n a pan, bring the cream to the boil, then take off the heat. Stir in the chocolate and 25g butter until combined. Allow to cool a little. Pour over the caramel layer, then return to the fridge to set.
Sprinkle the salt over the top of the tart and serve.