Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Crush the biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
- Press the crumb mixture into the bottom of a tart pan and bake for 10 minutes. Let it cool completely.
- Pour the liquid cream into a saucepan and warm it over medium heat until bubbling around the edges.
- Chop the dark chocolate and add it to the warm cream with a pinch of salt. Stir until melted and smooth to create ganache.
- In a bowl, mix the caramel cream with another pinch of salt until fully combined.
- Fold the warm chocolate ganache into the salted caramel until smooth and uniform.
- Pour the filling over the cooled crust and spread evenly.
- Press pecan halves into the top of the filling for decoration.
- Refrigerate for at least 2 hours to set before serving.
Notes
Feel free to use any plain sweet cookies for the crust, such as vanilla wafers or crushed pretzels. Dairy-free options are available if needed. For a perfect texture, let the tart chill overnight, which enhances flavor. This tart stores well in the refrigerator, covered, for up to 5 days. For a twist, consider adding flavors like orange zest or peanut butter.