Ingredients
– 200 g digestive biscuits, crushed
– 100 g melted butter
– 100 g dark chocolate, chopped
– 1 cup heavy cream
– 200 g sugar
– 75 ml water
– 1 cup sea salt
– 200 g sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 tablespoons cocoa powder
Method
1. Preheat your oven to 180°C (350°F). Combine the crushed biscuits and melted butter in a bowl. Mix till everything is coated. Press this mixture firmly into a tart pan. Bake for 10 minutes. Remove and cool completely.
2. For the caramel, heat sugar and water in a pan over medium heat. Stir until the sugar dissolves. Stop stirring when the mixture starts bubbling. Cook until it turns a deep amber color. This will take about 10 minutes.
3. Carefully add heavy cream. It will bubble up. Stir until combined. Add sea salt, then remove from heat. Let it cool for 15 minutes.
4. Pour the caramel into the cooled tart shell. Refrigerate for at least 30 minutes to set.
5. Melt dark chocolate and stir in sweetened condensed milk and vanilla extract. Pour this mixture over the chilled caramel layer. Sprinkle with cocoa powder. Refrigerate again for 2 hours before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
chocolatebix.com
beekeepingworld.online
