1-First, whip the cream using an electric mixer or whisk until stiff peaks form, taking care not to overbeat to avoid buttering. This step gives the tart its fluffy texture, which is key to balancing the sweetness. Once done, gently fold the caramel condensed milk into the whipped cream until combined, creating a smooth mixture that’s the heart of the tart.

2-Next, place a layer of biscuits at the bottom of a 9-inch by 7-inch dish. This forms a sturdy base that absorbs flavors as it chills. Spread half of the caramel cream mixture over the biscuit layer, then chop one honeycomb chocolate bar into small pieces and scatter them over the mixture for that signature crunch.

3-Add a second layer of biscuits on top, followed by the remaining caramel cream mixture. For the final touch, crush the remaining biscuits, mix with the second chopped honeycomb bar, and sprinkle over the top. Cover the tart with plastic wrap and refrigerate for at least 2 hours so the biscuits absorb moisture and the tart sets properly.