Arnott's Choc Ripple, Caramel and Ganache Tart

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.

Servings:12
Occasion:Dessert, Entertaining
Cooking Time:5 minutes
Preparation Time:30 minutes
Chill Time:2 hours

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Made with

Choc Ripple

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Ingredients

250g Arnott’s Choc Ripple Biscuits
100g butter, melted, plus 30g extra
2 x 180g packets dark chocolate, chopped
200ml thickened cream
½ tsp sea salt flakes
¾ cup Coles Caramel Dulce De Leche
Strawberries and gold leaf, to serve

Preparation

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!

Notes