Crush the biscuits – I just hit them with the back of a wooden spoon while they were in the packet - but you can also add to a bowl and crush with the back of a wooden spoon
Remove the next two cans of coconut cream from the fridge and spoon off the cream from the top of the cans
Whisk the coconut cream in a big bowl for 3 minutes over an icy bath – I do this in the kitchen sink. The coolness of the ice helps the cream to thicken up
Once the coconut cream is slightly thicker, pour in the cooled caramel and stir in one of the crushed chocolates
Begin to layer the tart – starting with crushed biscuits, then the caramel mixture.
Top off with more crushed chocolate
Refrigerate for an hour to set