Salted Caramel Tart

Name: Salted Caramel Tart
Prep time: 15 min
Yield: 8
Ingredients: For the Biscuit Crust: of; 300g of Digestives or Shortbread; 150g of Unsalted Butter, melted; For the Filling: of; 250g of Folláin Salted Caramel Sauce; Pinch of of Sea Salt; 300ml of Cream; 125g of Dark Chocolate; 125g of Milk Chocolate; 50g of Unsalted Butter; of

Our Salted Caramel Tart is a no-bake, no-fuss, taste-great, kind of dessert!

Prep time: 15 minutes

Cooking time: 1 hour chilling in fridge

Serves: 8

Recipe is great with...

Salted Caramel

Alternatives:

See product

Ingredients Method

For the Biscuit Crust:

300g Digestives or Shortbread

150g Unsalted Butter, melted

For the Filling:

250g Folláin Salted Caramel Sauce

Pinch of Sea Salt

300ml Cream

125g Dark Chocolate

125g Milk Chocolate

50g Unsalted Butter
1. Crush your digestives/shortbread into a sandy texture, mix in the melted butter, then press firmly into a tart tin. Make sure to create a slight dip in the centre and raised edges
2. Spread the Salted Caramel over your biscuit base, and lightly sprinkle some of the sea salt over it
3. Gently heat the cream till it’s just bubbling, then pour over the chopped chocolates and butter in a bowl. Whisk away until you’ve got a silky-smooth mixture. A few microwave bursts can help if some stubborn chocolate pieces resist melting!
4. Pour this chocolate heaven over the caramel layer and let the fridge do its magic for an hour
5. Decorate with Easter chocolates, both whole and crushed for texture
6. Chill again to set your masterpiece

Ingredients
Method

Ingredients

For the Biscuit Crust:
300g Digestives or Shortbread
150g Unsalted Butter, melted
For the Filling:
250g Folláin Salted Caramel Sauce
Pinch of Sea Salt
300ml Cream
125g Dark Chocolate
125g Milk Chocolate
50g Unsalted Butter

Method

Crush your digestives/shortbread into a sandy texture, mix in the melted butter, then press firmly into a tart tin. Make sure to create a slight dip in the centre and raised edges
Spread the Salted Caramel over your biscuit base, and lightly sprinkle some of the sea salt over it
Gently heat the cream till it’s just bubbling, then pour over the chopped chocolates and butter in a bowl. Whisk away until you’ve got a silky-smooth mixture. A few microwave bursts can help if some stubborn chocolate pieces resist melting!
Pour this chocolate heaven over the caramel layer and let the fridge do its magic for an hour
Decorate with Easter chocolates, both whole and crushed for texture
Chill again to set your masterpiece

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