Choc Ripple Caramel Tart – a delicious recipe with butter, ripple, butter, sugar, water, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180Au00b0C.
2
Brush a 24cm round fluted tart tin, with removable base, with butter to grease.
3
Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
4
Press mix over the base and side of the tin.
5
Bake for 10 to 12 minutes and then set aside to cool.
6
Place the sugar and water in a saucepan over low heat and stir until sugar dissolves and then increase the heat to high and boil brushing side of the pan with a pastry brush dipped in water, for 10 to 15 minutes or until golden and then remove from the heat.
7
Stir in the cream and butter and pour over the biscuit base and place in the fridge for 1 to 2 hours until set.
8
Pour the melted chocolate over the caramel and place in the fridge for a further 30 minutes until set and sprinkle with the cocoa powder to serve.
835
kcal
Calories
51
g
Fat
93
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons butter (amount estimated, melted for greasing), 150 g choc ripple biscuits (coarsley broken), 60 g butter (melted), 250 g sugar, and more.
Yes, Choc Ripple Caramel Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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