Salted Caramel Chocolate tart

I found this recipe on a blog many moons ago (I can't remember who's - if it is yours, please do tell me!). I remember making it when I first saw it and the ganache being too bitter as I used two blocks of Lindt 70% dark chocolate, so this time I changed up the recipe and used some Lindt milk chocolate and Lindt 70% dark chocolate. 

The recipe is really easy and perfect if you are whipping it up at the last minute like me. Since I rarely forward-think, I am often looking for last minute ideas for sweets/savouries to take to parties. My neighbour hosted a little Christmas get together with the only request being for everyone to bring a sweet or savoury snack.

You will need: 

A sweet pie base (frozen section of coles)

180grams of chocolate

1/4 cup thickened cream

A tin of caramel top and fill (or you can use condensed milk, but I don't know how to make that in to caramel and like I said - I had  little time)

Salt (preferably sea salt)

To make: 

- Put your pie base in the oven and cook it for 10 minutes on 180 degrees celcius. I am sure you seasoned bakers would put pie weights, but I however did not. 

- Pull it out of the oven and fill it with the whole can of the caramel mix and bake it for a further 30 minutes on 180.

- While that is cooking (and not too soon), prepare your ganache. I use the old two saucepan with hot water trick on the stove top as I don't have a microwave. Mix your chocolate and cream together and mix it until the chocolate has melted. The consistency should be smooth.

- When the caramel has cooked, crack some salt over it (you can choose how much or how little.

- Pour the chocolate over the top and put it in the fridge to set. Mine took about 3 hours, but you can leave it longer. 

- When it is set, sprinkle some cocoa over the top and it is done!

I forgot to get a finished product photo, so you will just have to use your imagination. I hear the tart was a hit with everyone!