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Crunchy nut and milk chocolate tart
- Janine Ratcliffe
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Serves 12
Easy
Prep: 30 mins
plus chilling
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This rich indulgent tart uses a clever cheat for a crunchy, nutty crust
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Try our crunchy nut and milk chocolate tart, then discover our best chocolate recipes, salted caramel chocolate cake, chocolate tiffin recipe and best chocolate tarts.
A retro no-cook tart that is easy to pull together. It’s very rich so serve in thin slices – great for feeding a crowd.
Crunchy nut and milk chocolate tart recipe
Ingredients
Nutrition
-
4 tbsp dark roast peanut butter
-
3 tbsp salted caramel spread
-
100ml double cream
-
200g milk chocolate (about 45% cocoa solids)
chopped
TART BASE
-
75g milk chocolate (about 45% cocoa solids)
-
75g dark chocolate (about 70% cocoa solids)
-
50g salted butter
-
150g crunchy nut cornflakes
-
30g roasted unsalted peanuts
finely chopped
Nutrition: per serving
- kcal345
- fat23g
- saturates12g
- carbs27g
- sugars21g
- fibre2g
- protein5g
- salt0.4g
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Method
-
step 1
To make the base, melt the chocolates and butter together in a bowl in 10-second blasts in the microwave. Add the cornflakes and peanuts, and mix well, scrunching them up a bit as you mix – this will make it easier to form the tart shell. Double line a 23cm shallow tart tin then spoon in the mixture, pushing it up the sides with a teaspoon. Chill for 1 hr or until solid.
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step 2
Spread the peanut butter over the base, then top with the caramel and spread out – don’t worry if it mixes together a bit. Chill again while you make the ganache filling.
-
step 3
Heat the cream in a pan until just simmering then pour over the milk chocolate in a bowl and stir until smooth. Leave to cool a little then spoon into the tart case. Chill for 2-3 hrs until solid, then serve in thin slices.
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Authors
Janine RatcliffeFood director
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