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A proper showstopper of a dessert, rich and decadent and easy to make ahead
Grease the base of a shallow 20cm (8 in) tart tin and line with a disc of baking parchment. Tip the biscuits, hazelnuts and cocoa into a food processor and grind to a medium-coarse, sandy texture. Add the butter and blitz briefly until the mixture clumps together. Push the mixture into the base and sides of the prepared tin and transfer to the fridge for 30 minutes.
To make the caramel, place the butter, dark brown sugar, golden syrup, condensed milk and salt into a medium-sized saucepan and allow to simmer over a medium heat, stirring regularly, until the sugar dissolves. Bring to the boil and cook for 6-8 minutes, stirring constantly, until thickened. Remove from the heat and pour into your biscuit base and return to the fridge for 30 minutes to set.
For the ganache, heat the cream in a large saucepan over a low heat until steaming. Combine the chocolate and golden syrup in a large heatproof bowl. Pour the hot cream over this mix, whisking constantly until the chocolate has melted. Pour this mixture over the caramel and biscuit base, then sprinkle with the blanched hazelnuts and return to the fridge for another 1 ½–2 hours.
When ready to eat, push the tart out of its tin. Place on a plate and leave to come up to room temperature until sliceable. Serve sliced with a dollop of crème fraiche. The tart will keep in the fridge for up to 3 days.
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