Lorem ipsum dolor amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Baker

Follow Us:
Contact Us | +27 11 394 6892
Produced in the Republic of South Africa
Title Image

Nougat, Salted Peanut Caramel and Milk Chocolate Tart

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

Ingredients

Caramel

  • 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

 

Serving

  • Macadamia Nut Brittle, broken pieces

 

Method

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).

 

Caramel

  • 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).

 

Serve

  • 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.

Enjoy our luxurious and wondrous treats in just a few clicks.