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
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
- 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.
- 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.
- 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.
- Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.