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
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