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Fantale popcorn caramel tart
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Elevate a classic Aussie dessert with a decadent Fantale tart.
Ingredients:
  • 20 Fantales, halved
  • 20g Cobs Natural Popcorn Lightly 
Salted, Slightly Sweet
  • 30g salted roasted peanuts
  • 150g dark brown sugar
  • 100g unsalted butter, chopped
  • 250ml (1 cup) pouring cream
  • 100g dark chocolate, chopped
  • 270g plain flour
  • 120g unsalted butter, chilled, chopped
  • 24.00 gm icing sugar mixture
  • 15.00 gm iced water
Instructions:
  • To make the pastry, combine flour, butter, and icing sugar in a food processor until it resembles fine breadcrumbs. Add yolk and water. Pulse until dough just starts to come together. Transfer to a floured surface, knead until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 1 hour.
  • Gently flatten pastry on a floured surface into a 4mm-thick rectangle. Carefully transfer and mold it into an 11.5 x 34cm rectangular fluted tart tin with removable base. Trim off any extra pastry. Chill in the fridge for 1 hour to relax.
  • Preheat the oven to 200°C/180°C fan forced. Line the pastry case with baking paper and fill it with pastry weights or rice. Bake on a tray for 12 minutes. Remove the paper and weights or rice, then bake for an additional 6 minutes until golden and crisp. Allow it to cool completely.
  • Prepare a baking tray with baking paper. Melt Fantales in a small saucepan over low heat, stirring constantly for 5-6 minutes until smooth. Quickly mix in popcorn, spread the mixture on the tray, and let it cool. Break into pieces and place half on the tart base, then sprinkle with peanuts.
  • In a small saucepan over medium-low heat, combine brown sugar, butter, and 150ml of cream. Stir and cook until smooth, then bring to a boil. Simmer for 6-7 minutes until deep golden. Remove from heat and let cool for 1-2 minutes before pouring over the tart. Allow it to cool for 1 hour before serving.
  • In a heatproof bowl set over simmering water, melt the chocolate and remaining cream until smooth. Drizzle over tart and let it set for 30 minutes. Serve with the remaining popcorn mixture.

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