Another essentials recipe from the march issue

90g Butter

200g Dark chocolate digestive biscuits crushed

50g Hazelnuts roasted and finely chopped

2 x 397g cans caramel

4 medium eggs

100ml single cream

pinch of flaked sea salt

75g caster sugar

25g dark chocolate grated to serve


1) Heat the oven to 160 c doule line the base and sides of a 20cm deep round cake tin and put on a baking tray. melt the butter in a pan add biscuits and 25g hazelnuts and stir for a few seconds. Remove from the heat and stir until the chocolate on the biscuits has melted. Spoon into the tin and smooth over the base.

2) Whisk together caramel , 2 whole eggs and 2 egg yolks and the cream with the salt. Pour onto the biscuit base and bake for about 1 hour until set ( it will still feel quite wobbly ) cool then chill until cold.

3) Meanwhile reduce oven to 130 c whisk remaining egg whites until soft peaks form , then gradually whisk in the sugar until stiff , smooth and glossy. Fold in the remaining hazelnuts.

4) Draw a 20cm circle on a sheet of baking paper ( using the tin as a template ) then spoon the meringue into a large round being careful not to go closer than 1cm from the edge. Bake for 1 hr to 1 hr 15 mins until crisp. cool.

5) To serve remove the meringue from the paper put onto the caramel tart and top with the grated chocolate.