- 2 x 200 g Romany Creams boxes, finely crushed
- 100 g butter, melted
- 180 g Caramel Treat
- 4 T crunchy peanut butter
- 200 g dark chocolate, chopped
- ½ cup cream
Mix the crushed biscuits and butter.
Press the mixture into a greased 23 cm springform cake tin, pressing the crumbs firmly up the sides of the tin. Chill for 20 minutes.
Mix the Caramel Treat and peanut butter until smooth, then spoon into the tart shell.
Place the chocolate in a bowl. Bring the cream to a gentle simmer in a saucepan, then pour over the chocolate. Mix until the chocolate has melted. Allow to cool slightly.
Gently spread the chocolate over the tart filling and garnish with chocolate curls if you like.
Cook’s note: To make chocolate curls, shave the sides of a chocolate bar using a potato peeler. Chill the curls until you are ready to serve the tart.
First published in the April 2014 issue of TASTE magazine.