Caramel Mint Tart with Butterscotch Caramel Topping

For the crust:

1 cup of flour

1/4 castor sugar

60ml cup butter + 60ml melted butter

1 tsp baking powder

pinch of salt

Put the oven on 170 Degrees Celsius.

Rub the flour and 60ml butter till it forms breadcrumbs.

Add all the other ingredients( including the 60ml melted butter) and mix well.

Spray and cook the tinfoil tart dish and wipe with a kitchen towel so that the whole tart dish is covered.

Press the crust until the whole tart dish is covered on the sides as well.

Place in the oven till the edges of the crust turns golden brown for about 10-15min.

After it is golden brown set aside to cool down.

After it have been cooled down place in the fridge so that the crust can harden.

Using an electric mixer add one cup of cream, mix till the cream thickens.

Remove from the mixing bowl and set aside in the fridge.

Clean the mixer bowl and add one can of caramel.

Using the creamer of the electric mixer, cream till smooth.

Add the whipped cream slowly and cream together.

Take 120g of 70% of dark mint chocolate and using a food processor to make it crumbly like sand.

Add to the cream and caramel little by little.

Finish the tart by using a fork and taking some butterscotch caramel sauce and sprinkle it over the tart, till the whole tart is covered.

Place on the tart base and let it set overnight in the fridge.

After the tart have been set remove from the tinfoil tart pan and place on a serving dish.

Serve and enjoy!

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