Salted Caramel and Dark Chocolate Tart

Directions

• Preheat the oven to 180°C (350°F). In a food processor, pulse the gluten-free biscuits until finely crushed. Combine with melted butter and brown sugar (if using), mixing until the mixture resembles wet sand. Press this mixture into the base of a tart pan (approximately 9-inch) and up the sides, ensuring it’s evenly distributed.
• Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden and set. Let it cool completely before filling.
• In a saucepan, heat the sugar over medium heat, stirring occasionally until it melts and becomes golden amber in color. Be careful not to burn it.
• Once the sugar has melted, carefully add the butter and stir until fully combined. Slowly pour in the double cream (it may bubble up), continuing to stir until smooth.
• Stir in the sea salt and remove from heat. Let the caramel cool to room temperature before pouring it into the cooled tart shell. Place the tart in the refrigerator for at least 30 minutes to set.
• Place the chopped dark chocolate into a heatproof bowl. In a saucepan, bring the double cream to a simmer over medium heat, then pour it over the chocolate. Let it sit for a minute, then stir until the mixture becomes smooth and glossy.
• Stir in the vanilla extract and butter for extra shine. Allow the ganache to cool for a few minutes until it thickens slightly.
• Once the caramel filling has set, pour the dark chocolate ganache over the caramel layer, spreading it evenly with a spatula. Refrigerate the tart for at least 2 hours, or until the ganache is fully set.
• Before serving, sprinkle the tart with flaked sea salt, dark chocolate shavings, and fresh mint leaves for decoration. Slice and serve chilled.