An excellent vehicle for using those Gü glass ramekins that are just a bit too good to throw out.
225g digestives, smooshed into crumbs
100g butter, melted
- Stir together then press into ramekins to form biscuit base. Place in fridge to cool.
400g granulated sugar
170g butter, cut up into little pieces, room temperature
275ml double cream, room temperature
1/2 tbsp sea salt
a large pot that you don’t mind risking getting mucky and a silicone whisk if you have one, plus a thermometer if you have one
- Assemble all ingredients
- Over a medium-high heat, heat the sugar in the pot. When it starts to melt, commence whisking. Ignore the crumbly texture that ensues.
- Continue to whisk until fully melted, then swirl pan to keep it moving and stop it burning while it turns a darker colour and gets hotter.
- When it gets to about 170oC, stir in the butter (carefully – burning sugar is very hot [duh]).
- Remove from heat and whisk in the cream until it’s beautifully smooth. Then whisk in the salt.
- Leave to cool for 15 minutes then pour over the biscuit bases. Depending on how much caramel you want in each tart, there may well be some left over – in which case, store in a jar and use for ice-cream etc. Place in fridge to cool further.
150g dark chocolate
25ml double cream
- Melt the chocolate, cream, and butter then carefully spoon over cooled caramel. Place in fridge to keep until an hour before serving.