TIP! For a richer chocolate flavour, replace cookies with Choc Ripple biscuits and milk chocolate with dark chocolate in the topping. We used golden syrup from the jar, instead of the squeeze-bottle. Tart can be made up to three days ahead.
Ingredients
Method
Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared tin. Refrigerate.
To make nougat, place all ingredients in a medium heatproof bowl. Microwave on High (100%) for about 1 minute. Stir until melted and smooth. Pour evenly over biscuit base. Refrigerate for 15 minutes, while making caramel.
To make caramel, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to boil. Gently boil, stirring constantly for about 8 minutes, or until thick and light golden. Remove.
Immediately pour over nougat layer. Refrigerate for 30 minutes.
To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Remove. Pour over chocolate. Stir until melted.
Pour topping over caramel. Smooth over top. Cut each Mars Bar lengthways into four even slices. Arrange in a circular pattern over topping. Refrigerate for 3 hours, or until set.
To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.
