Caramel Sauce 100 grams granulated sugar 2 tablespoons water 150 milliliters heavy cream ¼ teaspoon salt
Chocolate Ganache 100 grams dark chocolate, chopped 100 milliliters heavy cream
For Topping 100 grams mixed nuts, toasted and chopped Powdered sugar
PREPARATION Make the crust: Place the biscuits in a zip-top bag and crush with a rolling pin or wooden spoon until broken into crumbs. Transfer the crumbs to a medium bowl. Add the melted butter and mix well. Line a 7-inch tart pan with a sheet of plastic wrap. Add the crust mixture and press firmly to form an even layer. Chill in the refrigerator for about 1 hour. Make the caramel sauce: Add the sugar and water to a small saucepan over medium heat. Cook, swirling the pan occasionally, until the sugar browns and smells toasty. Add the heavy cream and salt and stir to combine. Remove the pan from the heat. Pour the caramel sauce into the crust and chill for 3 hours, until firm. Make the chocolate ganache: Add the chocolate to a medium heat-proof bowl. Heat the heavy cream in a small saucepan until just boiling. Pour over the chocolate and whisk until well combined and smooth. Pour the chocolate ganache over the caramel sauce. Sprinkle with the nuts, then chill for 1 hour, until the ganache is set. Dust the tart with powdered sugar, then slice and serve. Enjoy!