by Angela Patel
This is my go-to recipe for an easy but impressive no-bake dessert over the Festive season. It’s made extra-special by the addition of a layer of salted caramel sauce hidden underneath the creamy chocolate ganache layer. A sprinkling of coarsely ground Himalayan Pink salt just before serving enhances the rich flavour of the chocolate – but don’t be too heavy handed with the salt, just a light grinding is all that is needed!
Kitchen tools needed:
- Cole & Mason Salt Mill
- Cole & Mason Himalayan Pink Salt
Prep: 45 mins, plus cooling and chilling time
- 250g digestive biscuits, finely crushed
- 100g unsalted butter, melted
- 120g salted caramel sauce
- 100g good quality dark chocolate, very finely chopped
- 200ml double cream
- 3 tbsp milk chocolate dessert sauce
- 1/8 tsp Coarsely ground Himalayan Pink Salt
- white chocolate stars, to decorate
- Spiced berry compote, to serve (see Tips)
- Place the crushed biscuits in a large mixing bowl, pour in the melted butter and stir to mix well. Press the mixture into the base and up the sides of a 10cm x 34cm rectangular loose-based fluted flan tin (see Tips). Chill in the fridge for 1-2 hours until firm.
- Spread the salted caramel sauce in the base of the set biscuit case. Return to the fridge whilst making the chocolate filling.
- Place the chopped chocolate in a heatproof bowl. Heat the cream in a small pan over a gentle heat until it just reaches boiling point. Pour the hot cream over the chocolate. Leave to stand for 1 minute then stir with a wooden spoon until the chocolate has melted into the hot cream and the mixture is silky smooth.
- Pour the chocolate mixture over the caramel. Tap the tin gently to level the surface. Chill in the fridge for 3-4 hours or until set.
- Remove the tart from the fridge about 30 minutes before serving. Carefully remove the tart from the tin and place on a serving board or flat platter. Gently spread over the milk chocolate dessert sauce.
- Using a Cole & Mason Salt Mill filled with Cole & Mason Himalayan Pink Salt lightly grind little of the salt over the chocolate sauce. Decorate with the white chocolate stars and serve the tart with the spiced berry compote.
- Use the base of a small glass or the back of a metal spoon to evenly press the biscuit mixture into and up the sides of the flan tin.
- Only sprinkle the pink salt on the tart just before serving otherwise it will dissolve into the chocolate make the spiced berry compote, place 200ml water in a small pan with 100g caster sugar and heat gently, stirring until the sugar dissolves. Add some freshly grated nutmeg, a cinnamon stick and 1/2 tsp ground ginger. Bring to the boil and boil for 5-6 minutes, without stirring, until reduced and syrupy. Stir in 250g fresh or frozen mixed berries (such as raspberries, blueberries, red and black currants) and leave to cool. You can make the compote a couple of days in advance and store in an airtight container in the fridge. Serve cold or reheat gently and serve warm.