This tart is rich, decadent and incredibly delicious. A nutty filling that’s flavoured with sweet vanilla and, a crispy biscuit crust that brings together all the complex flavours in the filling.
- 120 g digestive biscuits
- 67 g unsalted butter, melted
- 2 eggs
- 60 g brown sugar
- ½ tablespoon honey
- ½ tablespoon vanilla extract
- ½ teaspoon cinnamon
- 160 g assorted nuts of your choice (I use almonds, cashews and walnuts), roughly chopped
- Preheat the oven to 160°C.
- To make the crust, grind the biscuits in a ziplock bag. Add in the melted butter. The mixture should be thick and sandy.
- Transfer into a 7 inch springform tart tin and pack tightly at bottom and up the sides.
- In a mixing bowl, whisk together the eggs, brown sugar, honey, vanilla and cinnamon.
- Fold in the chopped nuts and transfer into tart tin.
- Bake for 25-30 minutes or until golden brown. Drizzle the top with melted chocolate.
I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.
- 500 g milk
- 250 g heavy cream
- 4 tablespoons sugar
- ½ teaspoon cornflour
- 150 g dark chocolate
- semi sweet chocolate chunks
- ½ cup toasted peanuts
- 6 tablespoons salted caramel sauce
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Add in the dark chocolate and stir until melted.
- Take it off the heat and let it come to room temperature
- Store the mixture in the fridge to cool completely.
- Whip the heavy cream until soft peaks form.
- Fold the cream into the chocolate mixture.
- Fold in the salted caramel sauce and crushed peanuts.
- Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
- Freeze for 8 hours at least.