Need a sweet treat to take as a plate for a Christmas get-together? This recipe from the new dish SWEET book by Sarah Tuck and Claire Aldous will make you a popular guest.
Serves 10-12
Base
225 grams plain biscuits (we used Krispie)
75 grams butter, melted
Filling
450-gram jar dulce de leche or 397-gram tin ready-made caramel condensed milk, whisked until very smooth
Salted chocolate ganache
150ml cream
75 grams milk chocolate (33% cocoa), chopped
75 grams dark chocolate (72% cocoa), chopped
½ teaspoon sea salt
Equipment: Lightly grease a 35cm x 12cm loose-based rectangular tart tin.
Preheat the oven to 150°C fan bake.
Base: Blitz the biscuits in a food processor, add the melted butter and pulse to make fine, damp crumbs. Tip into the tin and press to make an even shell. Pop in the fridge for 20 minutes to firm up. Bake for 20 minutes, then cool for 5 minutes.
Filling: Carefully spoon the dulce de leche or caramel condensed milk onto the base and smooth the top. Bake for a further 8 minutes. Cool, then chill in the fridge.
Chocolate ganache: Heat the cream in a small saucepan until hot. Remove from the heat and add both chocolates. Leave for a few minutes, then whisk until smooth and stir in the salt.
Cool to a thick pouring consistency, then pour over the caramel and smooth into gentle peaks using the back of a teaspoon. Chill for at least 2 hours, until the ganache is firm. The tart can be made 3 days ahead, covered and chilled. Remove from the fridge and cut into small wedges or fingers to serve.
Extract from: dish SWEET by Sarah Tuck and Claire Aldous. SCG Media, RRP $45.00.
