Chocolate Caramel Tart with Chopped Nuts

Step 1

Preheat oven to 350°F (175°C). Crush 200g chocolate cookies into fine crumbs, mix with 100g melted butter, press into a 9-inch tart pan, and bake for 10 minutes until set.

Step 2

In a heavy saucepan, melt 200g sugar over medium heat, swirling occasionally, until it turns deep amber, about 8-10 minutes.

Step 3

Carefully whisk in 240ml warm heavy cream and 60g butter; the mixture will bubble. Stir until smooth, then pour into the baked crust and chill for 30 minutes until firm.

Step 4

Chop 150g dark chocolate finely and place in a bowl. Heat 150ml heavy cream until steaming, pour over chocolate, let sit 2 minutes, then stir until glossy.

Step 5

Pour the ganache over the chilled caramel layer, spreading evenly. Sprinkle 100g chopped mixed nuts on top while ganache is still wet.

Step 6

Refrigerate the tart for at least 2 hours until fully set. Slice with a warm knife and serve chilled.