Salted caramel and choc ripple tart
This stunning dessert is for the chocolate lovers. With a crunchy biscuit base and a layer of irresistible caramel dulce de leche, it’s an easy crowd pleaser.
Note: + 5 mins cooling and 2 hours chilling time
- 250g pkt Arnott’s Choc Ripple biscuits
- 100g butter, melted
- 2 x 180g pkts dark chocolate, chopped
- 200ml thickened cream
- 30g butter, extra, softened
- 1/4 tsp sea salt flakes
- 430g jar dulce de leche (caramel sauce)
- Strawberries, halved, to decorate
- Gold leaf, to decorate
Grease a 22cm (base measurement) fluted tart tin with removable base. Process biscuits in a food processor until finely crushed. Add the melted butter and process until just combined. Spoon into the prepared tin and press firmly over the base and side. Place in the fridge to chill.
Meanwhile, combine the chocolate, cream, extra butter and salt in a medium saucepan. Stir over low heat for 4-5 mins or until chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
Spread the dulce de leche evenly over the biscuit base in the tin. Pour over the cooled chocolate mixture and smooth the surface. Place in the fridge for 2 hours or until set.
Top with strawberry and sprinkle with gold leaf to decorate.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.