Line the tart molds with a double layer of foil. I used 1x4.5-inch tart, 1 X 3-inch tart, and 2 weck jars for individual servings. Alternatively, use a loose bottom 8-inch tart tin, or else weck jars/dessert glasses.
Prepare the Coffee Walnut Biscuit Base. Run the
Digestive Biscuits (1 1/4 cups)
Walnuts (2/3 cup)
Instant Coffee (1 Tbsp)
in the processor to get a fine crumb-like mix. Alternatively, put it into a Ziploc and crush to a fine meal.
Stir in the
Clarified Butter (1/3 cup)
. Transfer to the prepared molds/tins and using the back of a spoon, press firmly into the base. Freeze the base until required.
Make the Dark Chocolate Coffee Filling. Heat the
Fresh Cream (10.5 oz)
until warm. Whisk in the
Instant Coffee (1 tsp)
, then add the
70% Dark Chocolate (1 cup)
. Stand for 10 minutes until the chocolate has melted. Whisk until smooth.
Leave to stand for 30 minutes, and whisk again. Rest until the ganache firms up to pipe of doing individual servings, else use while still soft.
Meanwhile, make the salted caramel sauce. Place the
Granulated Sugar (1 cup)
in a heavy bottom saucepan over medium heat, stir a couple of times, else swirl the pan.
Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the
Unsalted Butter (1/2 cup)
and simmer until the butter has melted, stirring often, for a couple of minutes. Be careful since the mixture might splatter.
Now carefully drizzle in the
Light Cream (1/2 cup)
as the mixture will continue to bubble rapidly and splatter until the temperatures settle. Stir in the
Sea Salt (1/2 tsp)
, and simmer for a minute. Allow cooling for a little bit.
Take out the tart tin from the freezer. Add a couple of spoons of salted caramel sauce to the base and swirl around immediately to spread.
Top with the chocolate ganache using an offset spatula or the back of the spoon to spread. Garnish with chocolate dragees, if desired.
Chill for at least 4 hours or overnight until firm. Slice and serve.