Recipes
Caramel and chocolate tart
A sprinkling of salt crystals adds punch to the sweet flavours of this gooey pud
A sprinkling of salt crystals adds punch to the sweet flavours of this gooey pud
(13 votes)
Cook: 30 Mins
Serves: 20
Price: 25p per serving
Nutritional Information
Each 54g serving contains
Energy
1117kj
267kcal
1117kj
267kcal
13%
Fat
19.4g
19.4g
Med
28%
28%
Saturates
11.9g
11.9g
Med
60%
60%
Sugars
16.2g
16.2g
High
18%
18%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
2069kj/495kcal
Typical energy values per 100g:
2069kj/495kcal
Ingredients
300g Chosen by you Milk Chocolate Oatie Crumbles
105g unsalted butter, plus extra for greasing
215g jar Extra Special Salted Caramel Sauce
300ml double cream
150g dark chocolate (70% cocoa solids), broken into pieces
tsp sea salt crystals
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Lightly grease a 24cm loose-based round flan tin and line the base with baking paper.
2
In a processor, pulse the biscuits into a fine crumb. Melt 80g of the butter and mix in well. Press into the base and sides of the tin using the back of a spoon. Bake for 10 mins. Set aside to cool.
3
Warm the caramel sauce in a pan over a low heat until it becomes more liquid. Pour over the biscuit base, cool, then put in the fridge to set.
4
n a pan, bring the cream to the boil, then take off the heat. Stir in the chocolate and 25g butter until combined. Allow to cool a little. Pour over the caramel layer, then return to the fridge to set.
5
Sprinkle the salt over the top of the tart and serve.