Double Chocolate Fudge Tart with Salted Caramel Pretzel Crumbs

Preheat the oven to 160˚C fan bake.

Base: Place the biscuits in a food processor and process to fine crumbs.

Add the butter and pulse to combine.

Tip into the tin and using the back of a teaspoon, press evenly over the base and 3cm up the sides of the tin. Make sure there isn’t a thick edge where the base meets the sides of the tin. 

Chill or freeze until very firm.  

Filling: Put the sugar, golden syrup and the butter in a saucepan and place over a medium heat, stirring until the sugar has dissolved and the butter is melted. Take off the heat. Add the chocolate, vanilla and salt and leave for 1 minute then stir until smooth. Set aside for 10 minutes. Whisk in the eggs until the mixture is thick and viscous. 

Pour the filling into the biscuit base.  

Bake for 25 minutes or until the filling is just set but still with a slight wobble when you gently shake the tin. Transfer to a cooling rack and when cold, cover and refrigerate until well chilled. The tart can be made 4 days ahead and stored, covered in the refrigerator. 

To serve: Carefully run a warm knife around the inside of the tin before releasing the sides. Transfer to a plate and scatter some of the pretzel crumbs on the tart. Serve with softly whipped cream, raspberry coulis and fresh raspberries when in season. 

Salted Caramel Pretzel Crumbs

Combine the cinnamon, ginger, baking soda and salt in a bowl and set aside.

Put the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring until the sugar is melted. Cook over a low heat for 4 minutes, stirring constantly until it turns a couple of shades darker to a golden caramel.

Remove from the heat and stir in the spice mixture. It will bubble up.

Tip in the pretzels and use a wooden spoon or heatproof spatula to stir until it’s all well coated in the caramel. Tip on to a large baking tray lined with baking paper and spread out to cool.

Roughly chop and sprinkle over the tart.