This is easily one of my favorite desserts to make, eat and share with others. Although it’s slightly time consuming (mostly involves a lot a waiting) it is well worth the wait and can easily be made a day ahead.
- 250g classic digestive biscuits (if you’re in America, you can use graham crackers)
- 100g salted butter, melted
- 2 1/4 cups white sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 115g (1 US stick) salted butter, cubed and chilled
- 2/3 cup heavy cream, chilled
- 2 tsp salt
- 150g (around 1 cup) good quality dark chocolate, broken into small pieces
- 1/2 cup heavy cream
- 1 tbsp flakey sea salt for garnish
Method
- Preheat your oven to 180ºC.
- In a food processor, pulse biscuits and 1/4 cup sugar until fine and no large pieces remain.
- While the food processor is on, slowly add in your melted butter. Blitz for 5 seconds.
- Using a spoon, mix any bits of the biscuits that have stuck to the bottom. You should have a slightly wet, buttery crumb.
- Pour out your mix into your false bottom tart dish. I have used a 14×4.5 inch dish.
- Using your hand, or the bottom of a flat glass, press the crumb firming into the bottom and around the edges. The crust should be no more than 1/4 inch thick.
- Place your crust into the oven for 12-15 minutes, or until the edges have lightly browned.
- Transfer onto a cooling rack to let cool completely.
- Once your crust has cooled you may begin your caramel.
- In a large pot oven medium-high heat, add your water, 2 cups white sugar and corn syrup.
- Allow to bubble for around 10 minutes stirring occasionally, or until the liquid has gone a deep amber color.
- Turn off the heat and add in your chilled butter and 2/3 cup of heavy cream. Stir carefully as the caramel will rise and/or spit. Stir until smooth.
- While your caramel is still hot, pour it evenly into prepared crust. Allow to cool completely, about 1 hour.
- Once the caramel has cooled, you may begin your chocolate layer.
- Place your chocolate in a metal bowl and set aside.
- In a small sauce pan over medium heat, bring your cream up to a gentle simmer.
- Once hot, pour the cream oven the chocolate and let sit for 30 seconds.
- After 30 seconds, begin stirring the chocolate and cream together until smooth.
- Spread the chocolate evenly over the caramel and garish with flakey sea salt.
- Allow to set at room temperature for at least one hour.
- Enjoy!
*If making ahead, store in the fridge overnight. Remove at least 2 hours prior to serving to allow the slice to come back up to temperature.
Wow I want this so bad! (:
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