Donna Hay: Basics To Brilliance

These little mouthfuls of chocolate and caramel are the ultimate indulgence!


  • 250g store-bought ginger nut biscuits

  • 100g unsalted butter, melted

  • ½ x quantity creamy caramel (see basic recipe)

  • 80g dark chocolate, melted

  • sea salt flakes, for sprinkling


  • 1.

    Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.

  • 2.

    Divide the caramel between the tart bases and refrigerate for 10 minutes or until set.

  • 3.

    Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve. Makes 4

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 496kj
  • Fat Total 36g
  • Saturated Fat 19g
  • Protein 5g
  • Carbohydrate 40g
  • Sugar 12g
  • Sodium 367mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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