Don’t you hate when you invite guests over and hear them cheering, drinking, having a blast while you’re stuck in the kitchen, running in all directions, heating dishes and making sure everything is perfect?

Thinking of this makes me have second thoughts about how much I truly love (or not) Christmas!

This is exactly the time when, I appreciate recipes like that. Recipes that can be done entirely the day before and requires minimum manipulation on the day of the event.

• This tart requires no baking.
• If using a round tin, then 20cm would be required.
• The base can be done with Chocolate Oreo or Speculoos biscuits.
• Crush biscuits in a food processor or in a plastic bag using a rolling pin.
• As for the filling, semisweet chocolate can be replaced with dark chocolate and two more tablespoons of sugar, or use milk chocolate and omit the sugar.
• For coffee lovers: caramel sauce can be replaced with 1 tablespoon instant coffee powder.

Merry Christmas food lovers!

Caramel Chocolate Tart

Ingredients

For the base

• 32 chocolate biscuits or Oreo Biscuits, crumbled
• ½ cup / 50g butter, melted

For the filling

• 150g semi-sweet chocolate chips
• 2 cups heavy cream
• 3 tbsp sugar
• 2 tbsp caramel sauce
• ½ tsp salt
• 25g corn flour
• 1/3 cup milk

Directions

1. To make the base In a food processor, pulse biscuits, butter and salt until you have a moist sandy mixture. Press biscuit mixture into a tart tin and refrigerate for 3 hours.
2. To make the filling In a saucepan, on low-medium heat, pour the chocolate chips and the cream and stir until the chocolate melts. Add sugar, caramel and salt. Stir to well combine.
3. In a small bowl, whisk corn flour and milk together and, off the heat, add to the chocolate mixture and mix. Return sauce over low heat and keep stirring 5-7 minutes or until sauce thickens. Leave to cool 15 minutes.
4. Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.