Place your chocolate a day before in a deep freezer

Then in a bowl pour your cream and take your blender and blend the cream until it's thick.

Open the caramel treat tin and pour it into the cream and blend it again with a blender until it thick.

In your large pan open your Tennis biscuit lay the first pack and pour your caramel mix and cover all your biscuit and lay another packet and do the same with the mix and also with last packet then pour that same caramel mix.

Before opening your chocolate you can crush it into small pieces and pour it over the tart and place it in the fridge.

It can be served with custard and jelly.