200g chocolate filled biscuits (I used Bakers Romany Creams)
60g salted butter, melted
2Tbs cocoa powder
100g walnuts, toasted
385g tin Nestlé Caramel treat
200g 70% dark chocolate, roughly chopped
¾ cup cream
2Tbs glucose or 1 tablespoon butter
Hawaiian black salt (available from Woolies or Pick n Pay)
Pulse the biscuits in a processor until fine breadcrumb texture. Add the melted butter and cocoa and blitz until combined.
Press the biscuit crumbs into a 22cm shallow tart tin. Toast the walnuts in a dry pan until they start to smell nutty and take on some colour. Press lightly into the biscuit crumb base. Decant the caramel into a heat-proof bowl and warm in the microwave until soft. Stir until the caramel is smooth. Pour the caramel into the tart shell and smooth over with the back of an off-set spatula. Refrigerate until firm. Place the chopped chocolate, cream and glucose in a glass bowl. Microwave at 30 second intervals, stirring between each blast until melted and glossy. Pour the chocolate ganache over the chilled caramel and smooth over. Chill for several hours until firm. Scatter with Hawaiian black salt. Keep the tart chilled in the fridge. Set on the counter for about 10 minutes before serving. When slicing, use a warm smooth bladed knife for neat a sharp-edged finish.