I don’t think this will ever look or sound as good as it tastes to be honest with you. This is probably the longest thing I have made yet but it really is worth it.
175g Digestive biscuits
25g icing sugar
280g Double cream
Tin of caramel (yes I cheated making this)
Firstly take the biscuits and put them into a plastic bag then using a rolling pin crush the biscuit until this is in small pieces. Then take the butter and melt this then place the biscuits and the butter into a bowl and mix together. Once this is done place the mix and press it down into the tray the tart will be finished in.Once this is done place this into the fridge to cool for 10 minutes.
While this is cooling take the caramel from the tin and place into a second bowl and sprinkle some salt into the caramel string together. I wouldn’t use the whole can of caramel I would save some so that you can decorate it at the end. Once you have removed the biscuit base from the fridge pour the caramel into the centre of the biscuit and spread evenly. You can make your own caramel at this point as well but it does take quite a long time so thought this would be easier. Once this is done place the biscuit and caramel into the fridge again for a further 20 minutes.
While this is in the fridge place the chocolate into a bowl and put on top of a pan of boiling water in order to get the chocolate to melt. Once this is fully melted add the cream and the icing sugar into this and stir together completely.
Once this is done pour the chocolate mixture on top of the caramel and biscuit then finally place this into the fridge and leave to set for 5 hours! This is a long time but it really needs to be kept cool otherwise it goes soft.
Once this is done you can remove this from the fridge and then taking the remaining caramel place into a piping bag and pour over the tart and finito! The tart is ready to be eaten! I hope you enjoyed this and let me know if you give it a go at making it!