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Karen Blanchè – Salted Caramel Brittle Chocolate Torte

Karen Blanchè – Salted Caramel Brittle Chocolate Torte

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Karen Blanchè –

Salted Caramel Brittle Chocolate Torte

Karen Blanchè – Salted Caramel Brittle Chocolate Torte

Tyd:

2 Ure

Bedien:

10 Porsies

Soet

Bestanddele:

For the Base:

2 Packets  Oreo Cookies

60 g Butter (soft)

B-Well Blissful Bake Cooking Spray

(A good Spray to your tart tin)

For the Tart:

160g Salted Caramel Brittle Nougat Cubed

600g Dark Chocolate

140 g Full Cream Milk

2 Egg Yolks

2g Maldon Sea Salt/Pink Salt

200g Cream

30 ml Good Quality Brandy

20g Butter (soft)

Metode:


For the Base:   

  • Blend the biscuits in a food processor, add the butter     
  • Line a tart tin with the crumble, flatten with a spoon.
  • Set aside in the fridge.   

For the Filling:

  • Melt the chocolate with the milk, cream and brandy over a double boiler.
  • Off the heat, add the egg yolk.
  • Add the brandy, salt and butter.
  • Line the tart base with cubed nougat,
  • Bake for 12 min @ 160’C
  • Cool in the fridge for 1 hour.
  • Serve with Vanilla bean Ice cream, nougat bark and caramel popcorn.
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