You will need:
Base:
250g Digestive Biscuits
150g Butter, Melted
Caramel:
200g Granulated Sugar
75g Butter
150ml Double Cream
2tsp Salt
Chocolate Ganache:
75ml Double cream
100g Dark Chocolate, Chopped
Method:
For the base; crush the digestive biscuits into crumbs, either using a rolling pin or food processor.
Then add the melted butter and mix until well combined.
To a pre-lined tart case or cake tin, add the biscuit crumbs and using a glass press down to compress and push the crumbs up the sides too. Pop in the fridge for an hour.
For the Caramel; In a saucepan over a low heat; add your sugar. Stir until it starts to lump together, you can either shake the saucepan to get the sugar to move around or continue to stir. If you continue to stir then the sugar might stick to the wooden spoon but it won't affect the taste.
Continue to heat until melted and a golden colour, then add room temperature butter and stir until well combined.
Then add the double cream (at room temperature) and stir again until well combined, the caramel will froth up but having the double cream at room temperature will help keep this to a minimum.
Then add the salt and stir until well combined.
Then keep the sauce over a low heat for 2 to 3 mins to thicken.
Then pour into the biscuit base and allow to cool
For the Chocolate Ganache; heat the double cream either in a saucepan or in the microwave until hot. Pour the cream over the chocolate and leave for 2 mins to allow the chocolate to melt.
Pour the chocolate over the caramel layer and pop back in the fridge for an hour to allow everything to set.
When ready to serve, leave at room temperature for 15 mins to allow the caramel to soften slightly .
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