Chocolate tart

Caramel & chocolate tart

A sprinkling of salt crystals adds punch to the sweet flavours of this gooey pud

By , 02 February 2016
Caramel & chocolate tart
  • Ready in: 30 mins
  • Serves: 20
  • Price: 25p per serving
Nutritional Info
Each 54g serving contains
  • Energy 1116KJ 267KCAL
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 2067kJ/494kcal.
  • 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.