Chocolate Caramel Tart

For the base
275 g
Mars bars, roughly chopped

125 mL
double cream

150 g
cornflakes, roughly crushed

For the filling
250 g
Mars bars, roughly chopped

150 mL
double cream

Directions

Line the base and sides of a 20.5cm round cake tin with baking parchment.
For the base, melt the Mars bars and cream in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Stir the mixture occasionally, until smooth (this takes a while).
Remove bowl from the heat and stir in the cornflakes, until coated. Spoon most of the cornflake mixture into the prepared tin and press to level with the back of a spoon. Press remaining mixture neatly 4cm up the sides of the tin. Chill for 30min to set.
Meanwhile, for the filling, in a clean bowl melt the Mars bars, cream and a pinch of fine salt as before (this takes a while). Pour into the cornflake case (still in tin) and chill to set, about 2hr.
To serve, transfer to a cake stand or plate and serve in slices.