1. Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.
 Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes
Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.
Remove from the tin and scatter over the chocolate before serving.
