• For the biscuit base:
  • 250 grams bourbon biscuits
  • 60 grams unsalted butter, melted
  • For the caramel:
  • 100 grams caster sugar
  • 30 millilitres water
  • 30 grams unsalted butter
  • 80 millilitres millilitres double cream
  • ½ teaspoon fine sea salt
  • For the Baileys ganache:
  • 220 millilitres double cream
  • 120 millilitres Baileys Salted Caramel
  • 1 tablespoon golden syrup
  • 200 grams dark chocolate, finely chopped
  • 20 grams unsalted butter, softened
  • ½ teaspoon flaky sea salt
  • lightly whipped cream, to serve


  1. For the Base: Place the biscuits in a food processor and pulse until fine. Pour in the melted butter and pulse briefly to combine.
  2. Pour the biscuits into a loose bottomed 8-inch tart tin and use the back of a spoon to press the biscuits firmly onto the base and up the sides of the tin. Place in the fridge to firm up for 30 minutes.
  3. For the Caramel: Add the sugar and water to a medium saucepan over medium/high heat. Let the sugar cook and bubble up for 4 to 6 minutes, giving the pan a swirl every now again, until it turns a golden amber colour.
  4. Whisk in the butter until fully combined - be careful here as the sugar will bubble up rapidly. Whisk in the double cream and let the mixture cook for another minute, stirring continuously. Remove from the heat and stir in the salt. Let it cool a little for 10 minutes before pouring it into the tart shell and returning to the fridge.
  5. For the Ganache: Place the chopped chocolate into a bowl.
  6. Heat the cream, Baileys and golden syrup in a small saucepan until steaming. Pour the cream mixture onto the chocolate and let it sit for 30 seconds before stirring gently until smooth. Mix in the butter and stir until melted.
  7. Pour the ganache into the tart shell and chill in the fridge for 2-3 hours or until firm. Sprinkle the tart with a little sea salt before serving with a dollop of whipped cream.
  8. Store covered in the fridge for 2 to 3 days.