It's always good to share a tart around...
It really is a pain in the bottom when recipes on blogs begin with a lengthy, irrelevant rant. All you want is the recipe, not someone's life story. I'll get straight into it, but first I want you all to know that this recipe is 100% fat free... okay, that's a huge lie! But this naughty tart is absurdly tasty and perfect for Easter and other special occasions. I hope you enjoy it as much as I did!
♥ 2 packets chocolate wafers
♥ 1/3 cup melted butter
♥ 40 caramel sweets (about 250 grams)
♥ 1/2 cup sweetened condensed milk
♥ 1/2 cup cream, separated into two equal portions
♥ 2 cups chopped pecan nuts
♥ 400 grams quality cooking/melting chocolate
1. Crush the wafers until there are no big chunks left, but not so fine that they turn to wafer dust! Make a well in the middle of the crushed wafers and pour in melted butter. Stir until combined.
2. Line the bottom of a springform baking tin with baking paper and grease the sides. Press the wafer and butter mixture into the base of the tin to form the crust. Bake at 175 degrees Celsius for ten minutes then allow to cool.
3. Place the caramels and sweetened condensed milk into a saucepan over a low heat and stir until melted. Remove from the heat and stir in one portion of the cream. Add the pecans until combined, then pour the mixture over the wafer crust. Cover and refrigerate for an hour.
4. Melt the chocolate and the remaining cream in a saucepan over a low heat. Pour chocolate mixture over the tart. Cover and refrigerate until the chocolate is hard (should be less than an hour).
5. Stuff your face.