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Nougat, Salted Peanut Caramel and Milk Chocolate Tart

Dive into this mesmerising chocolate and nut treat. You’ll be the star of any show.



  • 220 g caster sugar
  • 100 g butter, coarsely chopped
  • 90 ml cream
  • 80 ml water
  • 1½ tsp salt


Sweet pastry

  • 250 g plain flour
  • 60 g icing sugar, sieved
  • 120 g butter, coarsely chopped
  • 3 egg yolks
  • 1 tsp salt


Salted peanut nougat

  • 110 g honey
  • 1 egg white
  • 180 g caster sugar
  • 60 g liquid glucose
  • 100 g roasted salted peanuts
  • 60 ml water


Milk chocolate ganache

  • 200 ml cream
  • 200 g milk chocolate, finely chopped
  • 50 g dark chocolate, finely chopped



  • Macadamia Nut Brittle, broken pieces



Sweet pastry

  • Process flour, icing sugar and salt to combine.
  • Add butter and process until mixture resembles fine breadcrumbs.
  • Add yolks and process to combine.
  • Tip out onto a work surface and bring the pastry together with the heel of your hand.
  • Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • Preheat oven to 180° C
  • Roll out pastry on a lightly floured work surface to 3 mm thick.
  • Prepare a 23 cm x 13.5 cm rectangular tin.
  • Put the rolled out pastry in the tin, trim edges and refrigerate to rest (about an hour).
  • Blind-bake until dry and crisp (about 10 to 15 minutes).
  • Remove paper and weights, and bake until dry and crisp (about 8 to 10 minutes).
  • Cool on a wire rack.


Salted peanut nougat

  • Cook the honey in a small saucepan until it reaches 108°C on a sugar thermometer (about 2 to 3 minutes) and set aside.
  • Whisk the egg white until soft peaks form.
  • Stir sugar, glucose and water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until it reads 155°C on a sugar thermometer (about 4 to 5 minutes).
  • On a low speed, whisk the honey into the egg white in a thin steady stream
  • Gradually add sugar syrup, while you’re adding the honey, and keep whisking until the mixture is fluffy.
  • Cool to room temperature (about 5 to 6 minutes).
  • Stir in peanuts.
  • Pour mixture into the tart case, filling it to about 1 cm deep.
  • Let it stand until set (about 30 minutes).



  • Stir sugar and water in a saucepan over medium-high heat until sugar dissolves.
  • Bring it to a boil and cook until it turns to a dark-caramel colour (about 6 to 8 minutes).
  • Remove from heat, and add cream, butter and salt (the mixture will split).
  • Stir to combine.
  • Return the mixture to the heat and cook until smooth (about 1 minute).
  • Let it cool slightly (about 15 minutes).
  • Spoon evenly into the tart case.
  • Refrigerate until set (about 3 hours).


Milk chocolate ganache

  • Over a medium-high heat, bring the cream to boil in a saucepan.
  • Once boiling, remove it from the heat and add chocolate.
  • Let it stand for 1 minute and stir until smooth and glossy.
  • Pour the chocolate ganache over tart.
  • Refrigerate until firm (about 3 to 4 hours).



  • Cut the tart into slices with a hot knife.
  • Sprinkle each slice with broken pieces of Macadamia Nut Brittle.
  • The tart will keep refrigerated for up to a week.


Recipe and images are taken from Gourmet Traveller.

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