Caramelised Nut Tart

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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.

Ingredients:

  1. 120 g digestive biscuits
  2. 67 g unsalted butter, melted
  3. 2 eggs
  4. 60 g brown sugar
  5. ½ tablespoon honey
  6. ½ tablespoon vanilla extract
  7. ½ teaspoon cinnamon
  8. 160 g assorted nuts of your choice (I use almonds, cashews and walnuts), roughly chopped

Method:

  1. Preheat the oven to 160°C.
  2. To make the crust, grind the biscuits in a ziplock bag. Add in the melted butter. The mixture should be thick and sandy.
  3. Transfer into a 7 inch springform tart tin and pack tightly at bottom and up the sides.
  4. In a mixing bowl, whisk together the eggs, brown sugar, honey, vanilla and cinnamon.
  5. Fold in the chopped nuts and transfer into tart tin.
  6. Bake for 25-30 minutes or until golden brown. Drizzle the top with melted chocolate.

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Dark Chocolate And Salted Caramel Ice Cream / No Churn

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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.

Ingredients:

  1. 500 g milk
  2. 250 g heavy cream
  3. 4 tablespoons sugar
  4. ½ teaspoon cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. ½ cup toasted peanuts
  8. 6 tablespoons salted caramel sauce

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
  4. 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.
  5. Add in the dark chocolate and stir until melted.
  6. Take it off the heat and let it come to room temperature
  7. Store the mixture in the fridge to cool completely.
  8. Whip the heavy cream until soft peaks form.
  9. Fold the cream into the chocolate mixture.
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
  12. Freeze for 8 hours at least.

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