With a buttery bourbon biscuit base and rich caramel centre, this salted chocolate dessert has it all. Crack open the dark chocolate layer to discover the oozy caramel within, and watch as each slice disappears as soon as the tart hits the dinner table. For a Halloween spin on this dreadfully decadent dessert, see the tip below.
- 250g bourbon biscuits
- 75g unsalted butter, melted
- 100g dark chocolate, roughly chopped
- pinch of sea salt
For the caramel
- 200ml double cream
- 75g unsalted butter
- 325g caster sugar
- Blitz the biscuits to crumbs in a food processor, then add the melted butter and pulse to mix. Spoon into a fluted, 23cm loose-bottomed tart tin, pressing up the sides and into the base with the back of a spoon. Chill.
- Meanwhile, make the caramel. Gently heat the cream and butter in a pan over a low heat until the butter has melted. Set aside.
- Heat the sugar and 125ml water in a frying pan over a very low heat for 10-15 mins or until the sugar has melted. Increase the heat slightly until the liquid is bubbling. Keep cooking until the mixture starts to turn golden, then watch closely and swirl the mixture (don’t stir) until it is a deep golden colour.
- Remove from the heat, then carefully stir the cream and butter mixture into the golden caramel – it will splutter and spit, so be very careful! Pour the caramel into the chilled tart case and chill for at least 2 hrs or overnight.
- Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Pour over the caramel, then sprinkle the salt over the chocolate. Chill for 1 hr to set, then serve.