Millionaires tart

 Ingredients 

14 biscuits

Method 

1)     To begin this tart, melt your butter (you can add it to a saucepan and gradually heat it or shot bursts in the microwave.) While the butter is melting, I crush up my biscuits into irregular sized crumbs.

2)   Once my biscuits are crushed and my butter is melted, mix them together to make a wet sand consistency which when pressed together holds it shape. Then tip it into my tart tin and use a measuring cup to compact the mixture into the tin and chill for 1 hour in the fridge.

3)   Once the base is chilled, melt together your cream and chocolate and leave to one side for 5 minutes. After 5 minutes, stir until all the chocolate is melted. If there any chocolate lumps left, place over a double boil to melt them down. (You can do this by placing the chocolate and cream in the microwave until the chocolate melted.)

4)  Take your ganache and pour over your base. Last but not least, allow to slightly firm up before using a piping bag to pipe in pockets of your caramel sauce. Use the sauce that comes to the top to marble the ganache and caramel together.

5)  Finally, whip up your decorating cream until firm and stiff peaks form. Then transfer to a piping bag with a open start piping nozzle and pipe little mountains of buttercream by applying pressure and lifting up. Finish with a drizzle of caramel and fudge pieces.