Crush your biscuits into fine crumbs and then mix in cocoa powder so thoroughly combined. I often do this in a food processor or I use a rolling pin to crush the biscuits and then stir in the cocoa powder.

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.

For your caramel, place all the ingredients in a small saucepan over a low to medium heat. Allow the butter to melt and sugar to dissolve, then mix well to ensure it doesn’t stick to the bottom and is all well combined.

Turn the heat up so the mixture starts to bubble a little, then stir continuously for about 5–8 minutes or until it has thickened and turned a dark golden colour. Stir in a pinch of salt.

Pour your caramel on top of your biscuit base, spreading it so that it’s level and even. Place in the fridge to set for at least 2 hours. Once chilled, remove from the fridge, ready for the final layer.

To make your ganache, heat your cream in a small saucepan until just before boiling. Add the chopped chocolate and softened butter to a heatproof bowl, then pour in the hot cream.

Allow it to sit for about 5 minutes without stirring, then stir together so it’s all melted, thoroughly combined and pourable.

Pour it over the caramel layer and pop in the fridge to set.

Just before serving drizzle with extra caramel sauce and decorate with caramel truffles.