Wednesday, 7 December 2016


1 packet chocolate ripple biscuits
1 can caramel top and fill
1 packet crushed peanuts

preheat oven to 180 c.

using 2 x 1/2 round patty pan tins (pic. below)
lay biscuits across the holes.

heat in oven till soft. remove from oven and push biscuits into the
holes to form a tart shape. cool.

fill each tart evenly with the caramel top and fill.

press 1/2 teaspoon crushed peanuts into the caramel.

ice and drizzle with ganache.


60 grams soft butter
1/2 cup peanut butter
1 1/2 tablespoons milk
1 cup icing sugar

mix the peanut butter and butter together. add in icing sugar
and milk. stir till well combined.  pipe or spoon onto tarts.

50 grams dark cooking chocolate
30 ml thickened cream
12 grams butter

in a heat proof bowl over a pot of boiling water, melt all the
ingredients together, stirring until smooth,

using a teaspoon, drizzle over icing.

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