By Trish Deseine
There’s no need to go to the trouble of making your own caramel for this recipe, as your local supermarket is no doubt loaded with jars of salted butter caramel or dulce de leche. You can’t cut corners with the digestive biscuits, however.
CRUSH THE BISCUITS INTO CRUMBS. Combine them with the melted butter and spread the mixture over the base of a round 20–22 cm (8–8½ inch) tart tin. Press down well, then place the base in the fridge