Recipe provided by Rowie Dillon
250 g (9 oz) Anzac cookies
80 g (3 oz) unsalted butter
470 g (16 oz) tinned condensed milk
600 g (1lb 3 oz) dark chocolate, chopped
235 g (8 oz) thickened cream
Preheat oven to 180°C (350°F).
Mix the Anzac cookies in a food processor until they are finely ground. Add in the butter and mix until evenly combined.
Remove the mixture and press it into a 35 cm x 11cm (13 in x 4-in) loose-based flan tin and place in oven for 15 minutes on 180° C (350°F). Remove from the oven and set aside to cool in the fridge for 30 minutes.
To make the caramel, remove the labels from the unopened cans of condensed milk. Fill a deep, medium saucepan with water and bring it to boil. Carefully place the can in the saucepan, ensuring there is enough water to completely cover the can at all times, topping up water frequently throughout the cooking process.
Simmer, uncovered for three hours ensuring the can is completely covered at all time during cooking.
Carefully remove the can from the boiling water. Remove the Anzac base mixture from the fridge and allow the caramel to cool completely before opening and spreading on your tart base.
To make the ganache, place chocolate in a bowl over a saucepan of simmering water. As you chocolate starts to melt pour in cream and stir consistently until completely melted and combined. Set aside.
Pour the chocolate ganache over caramel and place your tart in the fridge for 1 hour or until completely set.
Remove from fridge and remove the tart from your flan tin. Grab a splade and serve.