Ingredients Jump to Instructions ↓

  1. 150g Arnott's Choc Ripple biscuits, coarsely broken

  2. 60g butter, melted

  3. 250g caster sugar

  4. 250ml (1 cup) water

  5. 80ml thickened cream

  6. 70g butter

  7. 200g dark chocolate, melted Cocoa powder, to dust

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Brush a 24cm round fluted tart tin, with removable base, with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Press over base and side of tin. Bake for 10-12 minutes. Set aside to cool. Place the sugar and water in a saucepan over low heat and stir until sugar dissolves. Increase heat to high. Boil, brushing side of pan with a pastry brush dipped in water, for 10-15 minutes or until golden. Remove from heat. Stir in the cream and butter. Pour over the biscuit base. Place in fridge for 1-2 hours until set. Pour the chocolate over the caramel and place in the fridge for a further 30 minutes until set. Dust with cocoa powder to serve.


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