• Line the tart molds with a double layer of foil. I used 1 X 4.5" ♥ tart, 1 X 3" ♥ tart, 2 Weck jars for individual servings. Alternatively, use a loose bottom 8" tart tin, else Weck jars/dessert glasses

Coffee Walnut Biscuit Base

• Run the biscuits, walnuts and coffee in the processor to get a fine crumb like mix. {Alternatively, put into a ziploc and crush to a fine meal}
• Stir in the melted ghee. Transfer to the prepared molds/tins and using the back of a spoon, press firmly into the base. You could also work up the sides to get a rustic uneven finish like I did.
• Freeze the base until required.

Dark Chocolate Coffee Filling

• Heat the cream until warm. Whisk in the coffee powder, then add the chopped dark chocolate. Stand for 10 minutes until the chocolate has melted. Whisk until smooth.
• Leave to stand for 30 minutes, whisk again. Rest until the ganache firms up to pipe of doing individual servings, else use while still soft.

Assemble

• Take out the tart tin from the freezer.
• Add a couple of spoons of salted caramel sauce to the base and swirl around immediately to spread.
• Top with the chocolate ganache using an offset spatula or the back of the spoon to spread. Garnish with chocolate dragees etc if desired.
• Chill for at least 4 hours or overnight until firm. Slice & serve.

Salted Caramel Sauce

• https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/