Make the biscuit base

• Crush the digestive biscuits into fine crumbs
• Mix the crumbs with the melted butter until it resembles wet sand
• Press the mixture firmly into the base and up the sides of the springform pan

Chill the base

• Place the pan in the fridge to firm up the base

Add the caramel layer

• Spread the salted caramel sauce evenly over the chilled base
• Smooth the surface with a spatula

Whip the cream

• Whip the cold double cream to soft peaks
• Fold the whipped cream over the caramel layer

Finish with chocolate

• Melt the dark chocolate and drizzle it over the tart
• Sprinkle with sea salt flakes

Chill and serve

• Chill the tart until set
• Release from the pan and slice