Easter Chocolate Caramel Tart

Step 1

Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside.

Step 2

Crush the biscuits in a food processor until fine crumbs remain. Thoroughly mix through the melted butter and then press firmly into the base and sides of the prepared tin. Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.

Step 3

Place into the oven for 10 minutes before removing and setting aside to cool slightly.

Step 4

To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.

Step 5

Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).

Step 6

Pour the caramel into the tart shell and bake for a further 15-20 minutes or until golden. Allow to cool.

Step 7

To make the chocolate ganache, break the chocolate into chunks, add the cream and place both into a microwave-safe bowl. Microwave for 30 seconds. Stir and microwave for a further 30 seconds.

Step 8

Allow the ganache to cool for 10 minutes or until slightly thickened (place into the fridge if needed).

Step 9

Pour the chocolate ganache over the tart, place into the fridge for 10 minutes and then decorate with mini Easter eggs and place back into the fridge to set for 2 hours.

Step 10

Allow the tart to come to room temperature before serving.

Step 11

Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside.

Step 12

Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed Add the biscuits and crush on Speed 8, 10 seconds.

Step 13

Pour the mixture into the prepared tin and then press firmly onto the base and sides. Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.

Step 14

Place into the oven for 10 minutes before removing and setting aside to cool slightly.

Step 15

To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes.

Step 16

Pour the caramel into the tart shell and bake for a further 15-20 minutes or until golden. Allow to cool.

Step 17

To make the chocolate ganache, break the chocolate into chunks and place it into a clean and dry Thermomix bowl. Add the cream and cook on 60 degrees, 3 minutes, Speed Allow the ganache to cool for 10 minutes or until slightly thickened (place into the fridge if needed).

Step 18

Pour the chocolate ganache over the tart, place into the fridge for 10 minutes and then decorate with mini Easter eggs and place back into the fridge to set for 2 hours. Allow the tart to come to room temperature before serving.