Sunday, 14 August 2016

Chocolate caramel peanut tart



If I'm going around to a friend's place for dinner, or going to an event where I need to bring a dessert or afternoon tea, one of my go-to recipes is a chocolate caramel peanut tart.
I stumbled across this recipe a couple of years ago when looking for an easy dessert to make, and have since made it on a number of occasions (with a couple of slight variations to the original recipe), given how simple and quick it is. You only need 6 ingredients and no more than 15 minutes of prep time whip it up.


You'll need:

- 250g of choc ripple biscuits
- 125g of melted butter
- 1 tin of top'n'fill caramel
- 1/2 cup of unsalted peanuts, roughly chopped
- 300g of dark chocolate
- 2/3 cup of thickened cream

1. Blitz the choc ripple biscuits in a food processor until crumbled.

2. Mix the melted butter with the crushed biscuits, then press into a tart tin and pop into the fridge for 30 minutes to set.

3. Once the base has set, sprinkle the peanuts over it, then spread the caramel on top of the whole base.

4. Break up the chocolate and place it in a bowl with the cream, then microwave for 2-3 minutes, stirring every minute.

5. Pour the chocolate on top of the caramel, then pop back into the fridge for an hour to set.








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