Chocolate and caramel tart

I was off to visit my mum and sister today, and as I've somehow managed to rope myself into bringing dessert to every family function, I needed a dessert to impress the family.

I decided upon a chocolate and caramel tart. Drooool.

Base

250g Arnotts Marie biscuits

2 tablespoons good cocoa

100g butter, melted

Caramel

1 cup caster sugar

1 cup water

80g butter

70ml thickened cream

Chocolate ganache

200g dark chocolate

1/3 cup thickened cream

Blend biscuits, cocoa and melted butter in food processor until smooth. Press into a 20cm fluted pie tin with a removable base. Refrigerate.

Have an ice water bath handy (just big enough to sit your saucepan in). Pour sugar and water into a saucepan and heat over high heat, occasionally brushing down sides of saucepan with a little water. Keep an eye on the caramel - do not stir. As soon as the caramel gets a golden tone, plunge the saucepan into the ice water bath. I did not do this, and my caramel kept cooking though it was off the heat. You don't want this to happen!

Pour the caramel over the base and place in the fridge to set for 1 1/2 - 2 hours.

When the caramel is set, heat the cream in a small saucepan until it is simmering. Break up the chocolate and add it a handful at a time to the cream, stirring gently. When the chocolate and cream are combined well, pour the mixture over the caramel. Leave to set in the fridge for 1/2 - 1 hour.

Enjoy!