+ Cooling, 3 1/2 hours chilling & overnight setting time
Ingredients
1 cup (250ml) pouring (pure) cream or thickened cream
150g milk chocolate, finely chopped
120g dark chocolate, finely chopped
3 Coles Australian Free Range Egg yolks
Chocolate crumb crust
250g pkt Arnott’s Choc Ripple biscuits
150g dark chocolate, melted
100g butter, melted
Peanut caramel filling
1 cup (220g) caster sugar
1/2 cup (125ml) pouring (pure) cream or thickened cream
80g butter, chopped
1 cup (140g) salted peanuts, chopped
1 tsp sea salt flakes
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 24cm (base measurement) round fluted tart tin with removable base and line base with baking paper.
Step 2
To make the chocolate crumb crust, process biscuits in a food processor until finely crushed. Add the chocolate and butter. Process until just combined. Spoon into the prepared tin. Use the back of a metal spoon to press over the base and side. Place in the fridge for 30 mins to chill.
Step 3
To make the peanut caramel filling, stir the sugar and ⅓ cup (80ml) water in a saucepan over medium-high heat for 5 mins or until sugar dissolves. Bring to the boil. Cook, without stirring, for 6-8 mins or until mixture thickens and turns a dark caramel colour. Remove from heat. Carefully add the cream and butter. Stir until smooth. Stir in the peanut and salt. Set aside for 10 mins to cool. Pour over the biscuit mixture in the tin. Place in the fridge for 3 hours or until firm.
Step 4
Place cream in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Place the combined chocolate in a heatproof bowl. Pour over the cream. Stir until the chocolate melts and mixture is smooth.
Step 5
Use an electric mixer to whisk the egg yolks and 1 tbs water in a heatproof bowl over a saucepan of simmering water for 4-5 mins or until thick and pale. Continue whisking for 5 mins or until the mixture thickens. Remove from heat. Add the cream mixture and whisk until it reaches room temperature. Pour over the peanut mixture in the tin. Place in the fridge overnight or until set.
Step 6
To serve, transfer the tart to a large serving plate. Cut into wedges.
+ Cooling, 3 1/2 hours chilling & overnight setting time
Ingredients
1 cup (250ml) pouring (pure) cream or thickened cream
150g milk chocolate, finely chopped
120g dark chocolate, finely chopped
3 Coles Australian Free Range Egg yolks
Chocolate crumb crust
250g pkt Arnott’s Choc Ripple biscuits
150g dark chocolate, melted
100g butter, melted
Peanut caramel filling
1 cup (220g) caster sugar
1/2 cup (125ml) pouring (pure) cream or thickened cream
80g butter, chopped
1 cup (140g) salted peanuts, chopped
1 tsp sea salt flakes
Description
For the perfect finish to any meal, serve up this chocolate caramel tart loaded with crunchy peanuts. It’s a sweet show-stopper.
Method
Step 1
Grease a 24cm (base measurement) round fluted tart tin with removable base and line base with baking paper.
Step 2
To make the chocolate crumb crust, process biscuits in a food processor until finely crushed. Add the chocolate and butter. Process until just combined. Spoon into the prepared tin. Use the back of a metal spoon to press over the base and side. Place in the fridge for 30 mins to chill.
Step 3
To make the peanut caramel filling, stir the sugar and ⅓ cup (80ml) water in a saucepan over medium-high heat for 5 mins or until sugar dissolves. Bring to the boil. Cook, without stirring, for 6-8 mins or until mixture thickens and turns a dark caramel colour. Remove from heat. Carefully add the cream and butter. Stir until smooth. Stir in the peanut and salt. Set aside for 10 mins to cool. Pour over the biscuit mixture in the tin. Place in the fridge for 3 hours or until firm.
Step 4
Place cream in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Place the combined chocolate in a heatproof bowl. Pour over the cream. Stir until the chocolate melts and mixture is smooth.
Step 5
Use an electric mixer to whisk the egg yolks and 1 tbs water in a heatproof bowl over a saucepan of simmering water for 4-5 mins or until thick and pale. Continue whisking for 5 mins or until the mixture thickens. Remove from heat. Add the cream mixture and whisk until it reaches room temperature. Pour over the peanut mixture in the tin. Place in the fridge overnight or until set.
Step 6
To serve, transfer the tart to a large serving plate. Cut into wedges.
