Choc Ripple Caramel Tart

Ingredients

• 2 teaspoons butter (amount estimated, melted for greasing)
• 150 g choc ripple biscuits (coarsley broken)
• 60 g butter (melted)
• 250 g sugar
• 250 ml water
• 80 ml thickened cream (double cream)
• 70 g butter
• 200 g dark chocolate (melted)
• cocoa powder (to garnish)

Directions

1. 1

   Preheat oven to 180°C.

2. 2

   Brush a 24cm round fluted tart tin, with removable base, with butter to grease.

3. 3

   Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.

4. 4

   Press mix over the base and side of the tin.

5. 5

   Bake for 10 to 12 minutes and then set aside to cool.

6. 6

   Place the sugar and water in a saucepan over low heat and stir until sugar dissolves and then increase the heat to hight and boil brushing side of the pan with a pastry brush dipped in water, for 10 to 15 minutes or until golden and then remove fromt he heat.

7. 7

   Stir in the cream and butter and pour over the biscuit base and place in the fridge for 1 to 2 hours until set.

8. 8

   Pour the melted chocolate over the caramel and place in the fridge for a further 30 minutes until set and sprinkle with the cocoa powder to serve.