METHOD

1. To make the creamy caramel, place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. 
   
2. Place the sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring, until the temperature reaches 180°C (350°F) on a sugar thermometer and the mixture is golden in colour+.
   
3. Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine. Return the pan to low heat, add the salt and cook, stirring, for 5 minutes or until the caramel has thickened slightly. Pour into a bowl and allow to cool to room temperature. This will make 3½ cups.
4. To make the tart base, place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm. 
5. Divide half the caramel between the tart bases and refrigerate for 10 minutes or until set.
   
6. Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve. Makes 4.

+ For a richer caramel with a subtle burnt flavour, let the sugar and water cook until it’s a little deeper in colour, or 185°C (365°F).

This recipe is from my book Basics to Brilliance, click here to buy…