Salted Chocolate Caramel Tart

We've been having a few late nights lately due to the live television coverage of le Tour de France. We are a little bit addicted to it. Every year in July, we walk around like Zombies from The Walking Dead for three weeks as we don't get to sleep before 2am each night because of the time difference and the late broadcast. Hence, by 2pm I'm in need of a serious sugar hit to help me make it to the next stage... enter Salted Chocolate Caramel Tart. It was the last stage of the race last night (which makes me sad that it's over, but happy because, sleep), so I sat down this afternoon with a slice of this and a strong coffee and watched the replay of the highlights. Obsessed much.


Salted Chocolate Caramel Tart slightly adapted from here
For the Crust: 1 x 250g packet of Ginger Nut biscuits 100g unsalted butter, melted and slightly cooled
For the Filling: 180ml cream 90g unsalted butter 330g caster sugar 125ml water
For the Topping: 100g dark chocolate Sea salt flakes for sprinkling
Make the Crust: Break the biscuits up a little and place them in a food processor. Blitz to a fine meal. Add the melted butter and pulse until it resembles wet sand.
Tip the mixture out into a 22cm shallow loose-bottomed tart pan and press firmly onto the base and sides. Chill in the refrigerator for about 30 minutes.
Make the Filling: Put the cream and butter into a small saucepan over medium heat and bring to the boil. Remove from the heat. Set aside.
Put the sugar and water into a small saucepan over high heat and bring to the boil. Boil without stirring until the temperature reaches 180C using a candy thermometer. The mixture will become a deep golden colour. Remove from the heat and immediately start add the butter mixture in a thin steady stream. Put the pan back on the heat and cook, stirring, for a further 4 - 5 minutes or until it starts to thicken slightly. Pour it into a bowl and let it cool to room temperature.
Make the Topping: Put the chocolate in a heatproof bowl suspended over a pan of simmering water. Don't let the pan touch the water. Heat until the chocolate has melted and is smooth.
Assemble the Tart: Pour the cooled caramel into the crust and place it in the refrigerator to set the caramel. Spread the melted chocolate over. I like to leave the edges, exposing the caramel underneath. Sprinkle with a generous amount of salt flakes. Refrigerate until firm and slice once the chocolate has set.