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Chocolate and peanut caramel tart
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Impress guests with this simple yet impressive outdoor dessert to cap off any al fresco meal.
Ingredients:
  • 250g Choc Ripple biscuits
  • 125g butter, melted
  • 380g Caramel Top 'n' Fill
  • 125.00 ml unsalted roasted peanuts, coarsely chopped
  • 360g dark chocolate, finely chopped
  • 166.65 gm thickened cream
Instructions:
  • Crush the biscuits in a food processor until finely ground, then blend in the butter until fully incorporated.
  • Smoothly press the biscuit mixture onto the base of a 28cm fluted tart tin using the back of a metal spoon. Wrap with plastic and refrigerate for 30 minutes.
  • Mix together the sweet caramel and crunchy peanuts in a small bowl, then evenly spread the mixture over the biscuit base.
  • Add the chocolate into a heatproof bowl. Heat the cream in a saucepan over medium heat until it simmers. Pour the hot cream over the chocolate and mix until the chocolate completely melts and the mixture is smooth.
  • Smoothly spread the luscious chocolate mixture on top of the decadent caramel. Chill the tart on a baking tray in the fridge for 1 hour, or until firm.

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