adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salted peanut & chocolate toffee tart
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulgent tart elevates peanut, chocolate, and caramel to new heights.
Ingredients:
  • 445g packet frozen Sour Cream Shortcrust Pastry (see note), thawed
  • 220g (1 cup firmly packed) light brown sugar
  • 150g golden syrup
  • 1 tsp vanilla bean paste or extract
  • 100g unsalted butter
  • 4 eggs
  • 300g (2 cups) salted roasted peanuts
  • 80g dark chocolate (70% cocoa solids), chopped
  • 80g milk chocolate, chopped Cocoa, to dust
  • Double cream, to serve
Instructions:
  • Prepare the 24cm springform cake pan by greasing it. Line the base with a round pastry piece. Cut the remaining pastry into 5cm wide strips and line the sides of the pan with them. Press the pastry together to seal the edges and ends. Freeze for 30 minutes.
  • Preheat the oven to 170C. Combine sugar, syrup, vanilla, and butter in a saucepan. Stir over low to medium heat for 5 minutes or until the sugar dissolves. Remove the pan from heat and let it cool. Whisk in the eggs once the mixture has cooled.
  • Mix together peanuts and all chocolate and sprinkle two-thirds of the mixture over the frozen tart shell. Pour the filling on top and sprinkle with the remaining peanut mixture. Put the pan on an oven tray at the bottom shelf of the oven and bake for 45 minutes or until the filling is set (use baking paper to shield the pastry if it browns too fast). Let it cool to room temperature, then chill in the refrigerator for 3 hours until cold. Dust with cocoa powder and serve with cream.

Similar Recipes