makes
4
prep
20 minutes
difficulty
Mid
makes
4
serves
preparation
20
minutes
difficulty
Mid
level
Ingredients
- 250 g store-bought gingernut biscuits
- 100 g unsalted butter, melted
- ½ quantity
- 80 g dark chocolate, melted
- sea salt flakes, for sprinkling
Refrigeration time: 30 minutes
Instructions
- Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.
- Divide the caramel between the tart bases and refrigerate for 10 minutes or until set.
- Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
