Caramel Tart With Milk Chocolate Ganache

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  Step 1

  Melt 75g of butter, and set aside. In a bowl or using a food processor, crush the cookies until they reach a fine, sandy texture. Once you’re happy there are no large chunks remaining, pour the butter into the mix, and stir to combine. Press this mixture into a greased 23cm tart tin, and pack down firmly to create your tart base. Allow to chill in the fridge for at least half an hour.

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  Step 2

  In a large saucepan, melt 110g of butter over a low heat, then add the sugar. Heat gently until the butter and sugar have combined, then pour in the condensed milk. Bring to a boil, and allow to bubble gently for three minutes, stirring all the while. Remove the pan from the heat, and pour the caramel into your chilled tart base, making sure it spreads out but leaves a little room for the crust. Return the tart to the fridge for an hour.

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  Step 3

  Chop your chocolate into rough chunks, and set aside in a medium sized bowl. Heat the cream until just steaming (not boiling!), then pour over the bowl full of chocolate. Allow this to sit for a couple of minutes to allow the warm cream to do its magic, then stir gently to blend. Pour the ganache over the caramel, and return to the fridge for thirty minutes, or as long as you can bear! Top with sea salt, and enjoy.

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