CHOCOLATE CARAMEL TART

Recipe By: Hana Nasir

Instagram: kitchen_o_mania

Ingredients

CRUST * 2 cups digestive biscuits, crushed * 1 cup butter, melted CHOCOLATE GANACHE * 1 cup dark cooking chocolate * ½ cup fresh cream You can increase the quantity according to the size of your tart pan. ( Chocolate cream ration is 2:1 ) CARAMEL SYRUP/SAUCE - 1 cup I used Cremica caramel syrup.

Instructions

1. In a large bowl, combine digestive biscuits and melted butter until the butter coats all the digestive biscuits properly. 2. Use your fingers to press down the biscuit crumbs into the bottom and up the sides of a tart pan. Refrigerate to let it cool and set. 3. To make the filling, cook the cream in a saucepan set over medium heat. Bring the cream to a boil (You can do this in the microwave also). Immediately pour the hot cream on the roughly chopped chocolate. Mix until the chocolate melts completely and the ganache is smooth and lump free. 4. First pour the caramel layer into the cooled tart shell 5. Refrigerate for 20-30 minutes. 6. Then pour the chocolate ganache on top of the caramel layer 7. Chill the tart in the fridge for at least 1-2 hours before serving. 8. Decorate it with caramel syrup.