Salted Chocolate Caramel Tart
For the crust:
1 package Walkers Shortbread Chocolate Scottie Dogs
3 Tablespoons unsalted butter, melted
For the filling:
1 cup heavy cream
1/4 cup milk
8 ounces bittersweet chocolate, chopped
2 Tablespoons sugar
1/2 teaspoon salt
2 eggs, lightly whisked
Preheat the oven to 350 degrees. In the bowl of a food processor, add the shortbread cookies and process until they are fine crumbs. With the machine on low, add the melted butter in a steady stream. Press the mixture into the bottom of a rectangular tart pan. Bake for 10 minutes, then remove and set aside to cool slightly.
To make the filling, heat the cream and milk in a saucepan over medium just until it simmers. Remove the pan from the heat and add the chopped chocolate. Stir until melted and smooth. Add the sugar and salt and whisk until combined. Slowly add the eggs to the chocolate mixture, whisking until completely combined. Pour the filling into the cooled tart shell and bake for 20 minutes, or until the filling is set. Set on a wire rack to cool completely.
Once cool, drizzle the tart with caramel syrup and sprinkle with the flaked sea salt. Cut and serve.