Lynne's Easy White Chocolate & Salted Caramel Pie
For the base:
80g melted butter
200g crusched shortbread biscuits
For the caramel:
1 tin caramel treat
a generous pinch of salt
1t vanilla essence
2T of cream or full cream milk
For the white chocolate topping:
240g chopped white chocolate
1 tub whipped thick, whipping cream
handful of grated chocolate or chopped nuts for decoration
Method
For the caramel:
1 tin caramel treat
a generous pinch of salt
1t vanilla essence
2T of cream or full cream milk
For the white chocolate topping:
240g chopped white chocolate
1 tub whipped thick, whipping cream
handful of grated chocolate or chopped nuts for decoration
Method
Cling-film line a spring-form mold or tart dish.
Mix the crushed biscuits and butter to form the base of your tart and set in fridge whilst you prep the fillings.
Mix the caramel ingredients together and set aside, outside of the fridge.
Whip your cream until stiff, then mix this into your melted chocolate. In a glass bowl, melt the white chocolate over a lightly simmering pot of water and then mix in the rest of the ingredients and set aside.
Layer your salted caramel over the pie base and then cover with the white chocolate mix. Sprinkle your grated chocolate or chopped nuts over and let the pie set in the fridge, preferably overnight.
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