Biscoff, Salted Caramel And Chocolate Tart
Chocolate always has a special place in this house - it arrives fresh from the shops only to be devoured at first sight by the lucky person who spots it first! I’ve taken to hiding my baking chocolate in various locations around the house as even that’s not safe!
And salted caramel is all the rage right now - the combination of super sweet with a kick of saltiness is just a taste sensation when properly nailed. So the thought of combining this with a rich chocolate ganache was just too tempting to resist. And to make life super easy I chose this no bake cookie crust so you can literally pop it in the fridge and get on with your day.
No Bake Biscoff, Salted Caramel & Chocolate Tart
Author Ella Nurse | Date 06/10/2019
prep time: 25 minutes
chill time: 12 hours
total time: 12 hours 25 minutes
Servings: 12
Ingredients:
Base:
250g Biscoff Cookies (1 packet)
75g melted butter
Caramel:
150g butter
200g light brown sugar
250ml double cream
100g golden syrup
1 tbsp sea salt
Ganache:
300g dark chocolate
150ml double cream
Instructions:
Place the melted butter and Biscoff cookies in a food processor and blend until the mix resembles breadcrumbs
Press the Biscoff base firmly into the bottom and up the sides of a 23cm loose bottomed tart tin
Chill for 30 minutes
Make the caramel sauce by heating the butter, sugar and golden syrup over a low heat, stirring constantly
Once simmering, remove the pan from the heat and stir in the double cream and sea salt (Please be very careful as the caramel will be very hot!!)
Pour the caramel over the Biscoff base and return the tart to the refridgerator over night if possible but a few hours chilling will suffice if necessary
Once the caramel has slightly set, begin to make the ganache by gently warming the cream over a low heat. Remove once it just begins to boil
Break the chocolate into small pieces and add to the heated cream
Stir constantly for a few minutes or until the chocolate has fully melted into the cream and no chunks remain
Once the ganache is silky smooth pour over the caramel layer and use a palette knife to gently spread and create ripples or swirls
Sprinkle the top with a little sea salt and chill to set
