Salted Caramel Easter Tart!

This tart will last up to 3 days in the fridge as long as it’s covered! The cooking time includes the cooling time for this tart!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).

Step 2

It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

Step 3

Spread the caramel sauce onto the biscuit base. Sprinkle over some sea salt!

Step 4

In a heatproof pan, add your double cream and heat till just boiling.

Step 5

In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together till smooth!

Step 6

If the Chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well.

Step 7

Pour the Chocolate Mixture onto the caramel and refrigerate for an hour.

Step 8

After an hour of setting, add on your Easter Chocolates - some whole, some crushed - and set in the fridge for another hour!