How to impress with minimal effort – Easy Chocolate Caramel Tart

Easy Chocolate Caramel Tart

When it comes to Christmas and New Year entertaining, easy is good.  Well, let’s be realistic, easy is good anytime.

Last week I made Banoffee Pie, to take to family for a Boxing Day tea. Since they started selling ready tinned caramel so you don’t have to boil a tin of condensed milk for hours Banoffee Pie has been my go to easy dessert.  But this dessert, inspired by Millionaire’s Shortbread, is even easier.  Yes really.

Ingredients:

• 250g biscuits ( I used digestives as I had half a pack left from the banoffee pie but I bet something oaty like Hob Nobs would work really well)
• 100g unsalted butter
• 1 tin caramel (I used Carnation)
• 200g block of milk chocolate ( I used Choceur from Aldi which comes in easily recyclable card packaging and is free from palm oil)
• Optional decoration ( I used Dr Oetker Gold Shimmer Spray but  as I subsequently noticed this contains palm oil  I would omit or seek an alternative in future)

( I have mentioned which products I used for convenience only – this post contains no affiliate links)

Method:

• Grease a flan dish or baking tray well.
• Crush the biscuits either using a food processor or by wrapping them carefully in a clean tea towel or (ideally cloth) bag and bashing with a rolling pin.
• Melt the butter – I did this in the microwave, setting the timer to 30 secs and checking and stirring every 10 secs or so until completely melted, but melt in a pan if you prefer.
• Stir the butter into the crushed biscuits until well combined.
• Tip the mixture carefully into your flan dish and press down with the back of a wooden spoon.
• Chill for approx 1 hour until firm.
• Spread the caramel carefully over the biscuit base and chill again until you are ready to top with the chocolate.
• Break the chocolate into small pieces and melt in a bain marie or in a jug in the microwave.  I prefer the microwave as it is quicker but as with the butter check and stir it frequently until just melted.
• Pour the melted chocolate onto the caramel carefully, gently spreading with a spatula until the top is covered.
• Decorate as required and chill again until the chocolate has set.

To serve cut carefully with a sharp knife and have your plate or bowl at the ready – it will crumble!  And enjoy. Remember, easy is good.

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