Simon Rimmer served up a delicious chocolate Dulce De Leche tart with salted caramel ice cream on Sunday Brunch.

The ingredients for the tart case: 300g crushed bourbon biscuits, 125g melted butter and 1 tsp vanilla.

For the filling: 390g can of dulche de leche, 200g chopped dark chocolate, 70ml double cream and 50g toasted, lightly chopped hazelnuts.

To Serve: Salted caramel ice cream

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.