Crunchie Tart

Recipe by @kateirving

This Crunchie Tart is sweet, mouthwatering, and looks like it belongs to the front cover of a magazine. Impress everyone at the dinner table with this amazing recipe and indulge yourself in this sweet treat!

Crunchie Tart pellet smoker - Z Grills Australia

INGREDIENTS

Base

  • 1 tbsp of Lane’s chocolate caramel sea salt seasoning
  • 250g of chocolate ripple biscuits
  • 100g of melted unsalted butter
  • baked filling
  • 80g cup water
  • 115g cup butter
  • 1 tsp instant coffee
  • 170g dark chocolate (chopped)
  • 60g sugar
  • 1 tsp vanilla
  • 2 tsps of Lane’s chocolate caramel sea salt seasoning
  • 3 large eggs
  • ganache layer
  • 180g thickened cream
  • 180g dark chocolate
  • caramel sauce
  • 115g of butter
  • 1 cup of brown sugar
  • 1/3 cup of thickened cream

STEPS

Crust

  • Combine 1 tbsp of Lane’s chocolate caramel sea salt seasoning, 250g of chocolate ripple biscuits and 100g of melted unsalted butter in the processor and blend until it’s a fine crumb and mixed well.
  • Press into a tin and refrigerate until filling is ready.

Recipe

  • Fire up the BBQ to 162c. Make the filling: in a medium saucepan, heat the pan over high heat.
  • Combine the water and butter, and bring to a boil.
  • Add the instant coffee and Lane’s chocolate caramel sea salt seasoning, then stir until dissolved.
  • Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
  • Add the eggs and whisk well to combine.
  • Pour the filling into the chilled crust. Bake for 15-20 minutes, or until chocolate is mostly set but the center jiggles slightly.
  • Chill then place in the fridge until completely chilled.

Ganache Layer

  • Place 180g of finely chopped dark chocolate in a heat proof bowl.
  • Heat 180g of thickened cream until it just starts to boil.
    Pour of the chocolate and let sit for 5 minutes untouched.
  • Whisk until smooth then pour over the cooked tart.
  • Place into the fridge to set.

Caramel Sauce

  • Mix together 115g of butter, 1 cup of brown sugar and 1/3 cup of thickened cream in a pan and mix together.
  • Place on medium heat and whisk constantly until it comes to a boil. Boil for 3 minutes then remove from heat to allow to cool.
  • Honey comb
  • Prepare a pan lined with baking paper for you to pour you honeycomb into and have all your ingredients and whisk ready.
  • In a heavy based saucepan, mix together 100g of sugar and 4 tbsp of honey and simmer on medium heat until it reaches a nice rich maple syrup colour.
  • Remove from the heat and whisk in 1 ½ tsp of baking soda.
Crunchie Tart pellet smoker 2 - Z Grills Australia
  • As soon as the baking soda is dissolved pour into you lined pan and set aside for it to cool and harden. Smash with a hammer to serve.

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