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.