My 3yo nephew was literally shaking with excitement when I put this tart down in front of him. If that’s not a win, then I don’t know what is 🙂 Here’s how y’all can bake it too.
Time: Around 5 hours
SWEET PASTRY (video tutorial and recipe from Scoff)
- 300g plain flour
- 200g butter
- 100g sugar
- 1 egg
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in cling wrap and refrigerate for 30 minutes.
Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
SALTED CARAMEL (recipe pinched from Donna Hay)
- 1 cup (250ml) single (pouring) cream
- 50g unsalted butter
- 1½ cups (330g) white sugar
- ½ cup (125ml) water
- 1 teaspoon sea salt flakes
To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.
Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
DARK CHOCOLATE & NUTELLA GANACHE (recipe pinched from Donna Hay, with some added pizazz)
- 300g dark chocolate, chopped
- 1 cup (125ml) single (pouring) cream
- ½ cup Nutella
- A handful of hazelnuts
To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Add Nutella and stir until combined. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate. All to cool slightly. Roughly chop hazelnuts and sprinkle over the semi-set ganache. Return to the fridge for 1–2 hours or until set.
MARSHMALLOW & RASPBERRIES (recipe from Martha Stewart)
- 2 punnets of raspberries
- 150g egg whites
- 225g caster sugar
- 1 teaspoon of vanilla bean paste
- 1 teaspoon of icing sugar
Place raspberries in uniform rows on top of the set ganache.
In the bowl of a standing mixer, whisk egg whites on medium-high until a ‘bubble bath’ consistency is achieved. While whisking, gradually add sugar. Whisk on high till the marshmallow is glossy, shiny and stiff. Pipe dollops of marshmallow in the spaces between each of the raspberries, the wreak havoc with the blowtorch. Sprinkle with icing sugar.
Here are some photos of the messy remnants.