Ingredients – For the Crust:
250g (8oz) digestive biscuits
125g (4oz) butter, melted
Ingredients – For the Caramel:
225g (7oz) caster sugar
10g (3 ½ oz) chilled butter
100ml (3 ½ fl oz) double cream
1 heaped tsp Maldon sea salt
Ingredients – For the Topping:
100g (3 ½ oz) caster sugar
2 eggs
2 extra egg yolks
250g (8oz) dark chocolate
150g (5oz) butter
Ice Cream, to serve
Step One: Heat oven to 180oC (gas mark 4). Lightly grease a 23cm (9 in) deep loose-bottomed tart tin. Blend the biscuits in a food processor until finely crushed.
Step Two: Place the biscuit crumbs in a bowl, add the butter and mix well. Press the biscuit mixture evenly into the greased tin and up the sides. Chill the base in the fridge for 30 minutes or in the freezer for 10 minutes. Remove the tart tin from the fridge, place in the oven and bake for 15 minutes or until the base feels dry. Set aside to cool.
Step Three: To make the caramel, bring the sugar and 100ml (3 ½ fl oz) water to the boil in a saucepan over a medium heat, stirring to dissolve the sugar. Add the butter, return to the boil and simmer, stirring occasionally, for about 15 minutes or until the mixture is a toffee colour. Pour in the cream and salt and boil for another 2-3 minutes until slightly thickened. Allow to cool.
Step Four: To make the chocolate topping, whisk the sugar, eggs and egg yolk for 4 minutes, or until thick and pale. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water (the bowl should not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy.
Step Five: Spread the caramel over the cooled base and spoon over the chocolate mixture, spreading it evenly. Bake for about 20 minutes or until it is almost set but still a bit wobbly. Allow to cool in the tin. Serve in thin slices with vanilla ice cream.
Tip: A food processor is the quickest way to crush the biscuits for the crust. Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.
Recipe courtesy of Easy Living Magazine