RECIPEBASE
- 225g - Plain sweet biscuits (packed + crushed)
- 150g - Butter
CARAMEL
- 100g - Butter
- 1 Cup - Packed brown sugar
- 790g - Condensed milk
- 1 1/4 tsp - Salt
CHOCOLATE GANACHE TOPPING
- 1/3 cup - Cream
- 150g - Dark chocolate
METHOD
BASE
- Get out all your ingredients
- Measure the biscuits to be 225g and then we mashed the cookies with a rolling pin.
- Measure the butter - 150g and melt in in the microwave in something plastic or glass, not metal. Make sure there are no bits in the butter.
- Pour in the butter with the cookies. Mix it all up.
- Put the mashed up cookies in your baking tin. Then put it in the oven for 10 minutes.
CARAMEL
- Measure 100g of butter and melt it in a pot.
- Measure 1 cup of brown sugar. Mix them together and melt.
- Pour in 790g of condensed milk and mix until steam comes out then put the salt in.
- Pour over the base and put it in the oven for 15 minutes.
- Measure 1/3 Cup of cream.
- Measure 150g of dark chocolate.
- Put them together in a pot and melt over the stove. Mix it lots until its smooth
- Pour over the top of the caramel tart once it has cooled a bit.
- ENJOY :)
Yummy! Azura, that looks absolutely delicious. Thank you for the very detailed recipe and your step by step instructions. I can’t wait to give it a go. What else have you been baking while you’ve been home?
ReplyDeleteHi Cathy, We have also made a carrot cake for Easter and mum made profiteroles with custard and chocolate. We might make some cookies this week that I will blog post about. We really like baking in this family. Thank you for your comment :)
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