HAVE YOUR CAKE
DOUBLE-DECKER TART
SERVES 12 READY IN 1 HR + SETTING
For the base
20g unsalted butter
35g soft toffees
40g marshmallows
1 tbsp cocoa powder
60g Rice Krispies cereal
125g crunchy peanut butter
For the nougat
550g castor sugar
140g liquid glucose
3 egg whites
250g mixed nuts
For the glaze
100g dark chocolate, finely chopped
2 tbsp golden syrup
25g unsalted butter, cubed
Edible gold leaf (optional)
1 Slowly melt the butter and toffees in a saucepan; mix in the marshmallows and cocoa powder until melted. Stir in the Rice Krispies, then spread the mixture over the base of a 23cm greased springform tin. Leave to firm up for 15 min. Spread over the peanut butter.
2 For the nougat, heat 525g of the castor sugar and the liquid glucose with 175ml water in a saucepan over a low heat until dissolved, around 5-7 min. Place the egg whites in the bowl of an electric mixer, but don’t switch machine
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