- makes 4 serves
- preparation 20 minutes
- difficulty Mid level
Ingredients
- 250 g store-bought gingernut biscuits
- 100 g unsalted butter, melted
- ½ quantity creamy caramel
- 80 g dark chocolate, melted
- sea salt flakes, for sprinkling
Refrigeration time: 30 minutes
Instructions
- Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.
- Divide the caramel between the tart bases and refrigerate for 10 minutes or until set.
- Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve.
This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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