Halloween Chocolate & Caramel Tart


Bourbon biscuits 250g

Melted Unsalted Butter 80g

Caramel (ready made) 1 tin

Milk Chocolate 200g

White Chocolate 40g

Fluted Tart Tin 25cm

Piping Bag


  • Start by greasing the tin with some of the melted butter.
  • In a food processor, put the biscuits in and whizz up until they are fine crumbs.
  • Add the melted butter to the biscuits then pulse the biscuits until its all combined.
  • Put the biscuit mixture into the tin and ensure it is all pushed evenly into the grooves. Leave to chill for an hour.
  • Open the tin of caramel then spread onto the biscuit base. Leave to chill for at least 2 hours.
  • Melt the milk chocolate in a bain marie then spread all over the caramel. Do not leave to set.
  • Melt the white chocolate and put in a piping bag.
  • Start with a big dot in the middle of the tart, then pipe circles.
  • Using a toothpick or a small knife, start from the dot in the middle and drag out to create a web effect.
  • Leave to set for an hour and enjoy!

Happy Halloween!


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