- 200g digestive biscuits
- 75g butter
For the filling
- 150g butter
- 150g unrefined light muscovado sugar
- ½ x 397g can Carnation Condensed Milk
- 100g good-quality plain chocolate, broken up
- 50g pecans, toasted and roughly chopped
- Whizz the digestive biscuits in a food processor until finely ground. Melt the butter in a saucepan and stir in the ground biscuits. Mix well. Tip into a 20cm loose-bottomed fluted flan tin and, using the back of a dessertspoon, press into the base and up the sides to make the biscuit casing. Chill for 30 minutes in the fridge until set.
- Make the filling. Put the butter and muscovado sugar into a saucepan over a gentle heat and stir until dissolved. Add the condensed milk and bring to the boil over a gentle heat, stirring continuously. Stir for 2-3 minutes to make a golden caramel. Pour into the tart case and chill for 1 hour in the fridge.
- Put the plain chocolate pieces into a heatproof bowl over a pan of simmering water to melt, making sure the bowl is not touching the water. Leave to cool until slightly thickened. Spoon the chocolate into a sandwich bag and snip off the corner, then quickly drizzle in zig-zag lines over the tart. Sprinkle the tart with the chopped pecans and leave the cake to set in a cool place for 1 hour.