Salted Caramel Tart

1. Biscuits – It’s best to go by weight. Using Arnott’s Marie crackers and Arrowroot (popular plain sweet biscuits in Australia), it will be about 2 cups (packed). If using Graham Crackers, it will be closer to 2.5 cups.

Digestives – Great to use! Popular in the UK/Europe and also quite popular here in Australia. Reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.

Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. You need about 2 cups (packed) once crushed, so if you use a different type of biscuit than those listed above, just check the quantity by measuring the crumbs in a cup measure.

2. STORAGE – This tart keeps SO WELL!It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for several months.

3. Nutrition – This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.