I have a love hate relationship with pastry. I love eating it, but I don't necessarily enjoy making it. Fool-proof biscuit bases are my bag. Crush some biscuits, stir in butter and squidge into a tin. Easy as
This caramel tart is made with a Digestive biscuit base and topped with a generous swirl of chocolate and a few pecans. I'm already planning different variations including cookie bases and marshmallow fillings.
I'm almost certain I love biscuits more than cake. Even more so in the form of biscuit tart bases.
C A R A M E L A N D P E C A N T A R T
(recipe from McVitie's, serves 8)
For the base:
200g digestive biscuits
75g unsalted butter
For the filling:
150g unsalted butter
150g light muscovado sugar
200g condensed milk
100g plain chocolate
- Blitz or smash the biscuits in a sandwich bag until finely ground. Melt the butter in a pan and stir in the biscuits.
- Use the back of a spoon to press down the biscuit mix into the base and sides of a 20cm springform tin.
- Chill for 30 minutes to set.
- To make the filling, gently melt the butter and sugar until dissolved. Add the condensed milk and stir continuously whilst bringing to the boil.
- Continue to stir for 2-3 minutes until the filling is golden and bubbling. Pour the caramel into the prepared biscuit base and leave to set in the fridge for an hour.
- Top with pecans and swirls of melted chocolate.
Ensure you slice from chilled to get that perfect cut. Serve with boozy cream or ice cream.
Thank you to the McVitie's team for sending me the ingredients for this post.