Chocolate Caramel Tart with Chopped Nuts

Ingredients

• 200 g chocolate cookies
• 100 g butter
• 200 g sugar
• 240 ml heavy cream
• 60 g butter
• 150 g dark chocolate
• 150 ml heavy cream
• 100 g mixed nuts

Instructions

1. 1

   Preheat oven to 350°F (175°C). Crush 200g chocolate cookies into fine crumbs, mix with 100g melted butter, press into a 9-inch tart pan, and bake for 10 minutes until set.

2. 2

   In a heavy saucepan, melt 200g sugar over medium heat, swirling occasionally, until it turns deep amber, about 8-10 minutes.

3. 3

   Carefully whisk in 240ml warm heavy cream and 60g butter; the mixture will bubble. Stir until smooth, then pour into the baked crust and chill for 30 minutes until firm.

4. 4

   Chop 150g dark chocolate finely and place in a bowl. Heat 150ml heavy cream until steaming, pour over chocolate, let sit 2 minutes, then stir until glossy.

5. 5

   Pour the ganache over the chilled caramel layer, spreading evenly. Sprinkle 100g chopped mixed nuts on top while ganache is still wet.

6. 6

   Refrigerate the tart for at least 2 hours until fully set. Slice with a warm knife and serve chilled.

Tools you’ll need

• 9-inch tart pan
• food processor
• saucepan
• mixing bowls
• whisk

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