Make the holidays memorable with our decadent Arnott’s Choc Ripple Caramel and Ganache Tart! Floating on a buttery base made with Arnott’s Choc Ripple bikkies, this heavenly treat requires zero baking and will have your guests begging for more!
Note: Arnott’s Choc Ripple not available in New Zealand.
Step 1 Base: Grease a 24cm round fluted tart tin with removable base. Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined.
Step 2 Press the mixture over the base and side of the prepared tin. Refrigerate and continue to make the filling.
Step 3 Filling: Combine chocolate, cream, extra butter and half of the salt in a medium saucepan. Stir over low heat until melted and smooth. Cool for 5 minutes.
Step 4 Spread the caramel evenly over the base of the tart. Pour over the cooled ganache and smooth the top. Chill for 2 hours or until set.
Step 5 Serve topped with berries, remaining salt and gold leaf for an extra special touch!