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1
Spray a 9- or 10-inch loose bottom tart pan with cooking spray and set aside.
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2
Pour melted butter onto chocolate biscuit crumbs and mix until all the biscuit crumbs are coated in butter. Tip into prepared pan and use hands or a spatula to press the biscuit crumbs into a level layer in the bottom of the pan. Bring it up the sides of the pan too and make it level with the top of the pan. Make sure you press down pretty firmly to make a tightly packed, even layer.
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3
Place in the fridge for at least 1 hour, up to 4 hours, to firm up.
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4
Once chilled, place caramel into a medium-sized bowl, add salt and then mix until well combined. Pour the salted caramel into the biscuit base and smooth with a small angled spatula until level. This time, just cover the base and don't come up the sides of the pan. Place in the fridge for 1 hour to firm up.
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5
Once chilled, make the ganache. Place the double/heavy cream and vanilla into a small saucepan and place over a low heat. Stir occasionally and bring the cream to a simmer. Do not boil!
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6
Whilst the cream is heating, break chocolate into small pieces and place into a heatproof bowl. When the cream is simmering, remove from heat and pour over broken up chocolate. Add golden syrup. Whisk slowly until all the chocolate has melted and mixture is thick, glossy and smooth.
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7
At this stage, you can now plunge the bottom of the bowl into a bowl of ice cold water to help the ganache cool down, but this is optional. Pour your finished ganache onto the layer of chilled caramel. I picked the tin up and then gently tilted it in a circular motion to help the ganache spread out. In a perfect world, you don't want to spread it with a spatula, just let it spread out on its own into a smooth layer. Then I tapped it a few times on my counter to eliminate any air bubbles.
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8
Leave tart at room temperature until it's cooled completely. Sprinkle the top of the tart with flakes of sea salt and then place in the fridge for 1 hour to firm up again.
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9
Serve tart cold with double cream poured over the top! Tart will keep in the fridge, covered, for 2 days.
