This really is an easy tart, and it’s bound to impress your fussiest of guests.
You’ll need: ½ a cup of Jungle Taystee Wheat; 1 packet of choc-kits biscuits; 2 heaped tbsp Golden Cloud flour; 2 tbsp coconut; 1 egg yolk; 1 tsp vanilla essence; 65g melted butter; ¾ cup of salted caramel (homemade or store-bought)
Chocolate filling: 240g Beacon milk chocolate; 80g Beacon dark chocolate; 2 tbsp butter; ¾ cup heavy cream, heated
How to: For the base, dry toast Taystee Wheat in a pan until golden. Set aside to cool. Process choc-kits biscuits into fine crumbs.
Add biscuits, flour, coconut, egg yolk, vanilla essence and melted butter to Taystee Wheat. Mix well and press into a well-greased fluted tart pan.
Bake crust at 180 °C for 12 minutes. Cool completely before removing the tart shell from the pan. Spread the caramel evenly at the bottom of the tart shell. (Note: You may need to adjust the caramel before you do this with hot water and a good pinch of sea salt.)
Chill for 20 minutes. For the filling, melt chocolate and butter together. Whisk in cream until smooth and glossy. Spread chocolate evenly over caramel and chill tart for at least four hours before serving.