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Salted caramel and Choc Ripple tart recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent salted caramel chocolate tart - effortlessly elegant for any event.
Ingredients:
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted
  • 2 x 180g pkts dark chocolate, chopped
  • 200ml thickened cream
  • 30g butter, extra, softened
  • 0.60 gm sea salt flakes
  • 430g jar dulce de leche (caramel sauce)
  • Strawberries, halved, to decorate
  • Gold leaf, to decorate
Instructions:
  • Prepare a 22cm fluted tart tin with removable base by greasing it. Use a food processor to finely crush the biscuits. Add melted butter and process until combined. Press the mixture firmly into the tin to form the base and side. Chill in the fridge.
  • In a medium saucepan, melt the chocolate with cream, additional butter, and salt over low heat. Stir until smooth, about 4-5 mins. Allow the mixture to cool for 5 mins before using.
  • Evenly spread the decadent dulce de leche over the buttery biscuit base. Pour the luscious cooled chocolate mixture on top and gently smooth the surface. Chill in the fridge for 2 hours until perfectly set.
  • Garnish with fresh strawberries and delicately sprinkle with edible gold leaf for an elegant finishing touch.

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