"A perfectly balanced biscuit base with a sweet caramel filling and smooth chocolate ganache"
(No Bake) Caramel & Chocolate Ganache Tart
5
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- Recipe Card
Prep time 30mins
Serves or Makes: 12
Recipe Card
Ingredients
ingredients
- 500 grams Shortbread
- 50 grams melted Unsalted Butter
- 1 can Carnations Caramel
- 100 grams Dark Chocolate
- 400 grams Milk Chocolate
- 400 grams Double Cream
- 3 tablespoons Unsalted butter
- Easter Chocolate
Equipment
ingredients
- 11 inch Tart Tin
- 1 Large Pyrex Bowl
- 1 Hand Whisk
- 1 Food Processor
Method
Step 1
In a food processor, add the shortbread and blitz until fine. Add the melted butter and blitz again until the texture resembles wet sand.
Step 2
Tip the mixture into the tart dish and gently press the crumbs into the tin until you have a solid casing.
Step 3
Pour the tin of caramel into a bowl and mix thoroughly with a spoon to soften the caramel. Once smooth, pour into the tart dish.
Step 4
Place the tart in the fridge whilst we make the ganache
Step 5
Roughly chop the chocolate into a large heatproof bowl with the 3 tbsp of butter.
Step 6
Pour the cream into a pan and heat gently on the stove until just bubbling.
Step 7
Once hot, pour the cream over the chocolate and butter. Put a kitchen towel over the bowl and let the mixture steam for 5 mins.
Step 8
Remove the towel and hand-whisk the mixture until smooth. This may take up to 5 minutes for the colour to darken and the mixture to turn velvety - just keep whisking!
Step 9
Remove the tart from the fridge and pout the ganache over the top. Put back in the fridge to set overnight.
Step 10
Optional : After 1 hour in the fridge, remove and add any decorative chocolate that is desired.