250g bourbon biscuits

75g unsalted butter, melted

100g dark chocolate, roughly chopped

For Caramel:

200ml cream

75g unsalted butter

325g caster sugar


Crush the biscuits to crumbs, then add the melted butter and mix well. Spoon onto a tart case and pressing to flatten evenly. Chill. Meanwhile, make the caramel. Gently heat the cream and butter in a pan over a low heat until the butter has melted. Set aside. Heat the sugar and 125ml water in a frying pan over a very low heat for 10-15 mins or until the sugar has melted. Increase the heat slightly until the liquid is bubbling. Keep cooking until the mixture starts to turn golden, then watch closely and swirl the mixture (don’t stir) until it is a deep golden colour.

Remove from the heat, then carefully stir the cream and butter mixture into the golden caramel – it will splutter and spit, so be very careful! Pour the caramel into the chilled tart case and chill overnight. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Pour over the caramel. Chill for another hour or till set.


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