A spin on an old classic the Caramel slice this tart will get your guests talking. A sweet treat the whole family will enjoy and if their anything like mine, will get you to make over and over again.
Ingredients:
150g Granita biscuits (Arnotts brand)
75g Butter, melted
120g Macadamia nuts
395g Can of condensed milk
2 Tablespoons Golden Syrup
50g Butter (extra)
250g Block of milk chocolate (cooking chocolate)
Method:
Grease a large tart tin and line the base with grease proof paper.
Place biscuits into a food processor and process until fine crumbs. Add melted butter and mix until well combined. Press biscuit into tart tin and press down firmly and evenly to create the base. Place into the fridge to set (approx 1 hour).
Around 10 mins before the base is set place the golden syrup, condensed milk and 30g butter into a saucepan, cook over a medium heat for around 10mins or until mixture thickens and is caramel in colour. Remove from heat and add macadamia nuts, stir until combined and spoon mixture evenly over biscuit base (this needs to be done quickly as the caramel will start cooling and going hard) place back in fridge and let set for 1hr.
10 mins before caramel is set place chocolate and remaining 20g butter in a heatproof bowl (make sure no water is in the bowl or touches the bowl at any time, this will separate the chocolate) place over a pot of gently simmering water and let the steam melt the chocolate, using a metal spoon stir until chocolate has melted. Pour chocolate over set caramel and smooth over to coat over the caramel evenly. Place back in fridge to set for around 15mins. Serve
Note: /you can melt the chocolate by placing it in the microwave and stiring every 15 seconds until melted.
150g Granita biscuits (Arnotts brand)
75g Butter, melted
120g Macadamia nuts
395g Can of condensed milk
2 Tablespoons Golden Syrup
50g Butter (extra)
250g Block of milk chocolate (cooking chocolate)
Method:
Grease a large tart tin and line the base with grease proof paper.
Place biscuits into a food processor and process until fine crumbs. Add melted butter and mix until well combined. Press biscuit into tart tin and press down firmly and evenly to create the base. Place into the fridge to set (approx 1 hour).
Around 10 mins before the base is set place the golden syrup, condensed milk and 30g butter into a saucepan, cook over a medium heat for around 10mins or until mixture thickens and is caramel in colour. Remove from heat and add macadamia nuts, stir until combined and spoon mixture evenly over biscuit base (this needs to be done quickly as the caramel will start cooling and going hard) place back in fridge and let set for 1hr.
10 mins before caramel is set place chocolate and remaining 20g butter in a heatproof bowl (make sure no water is in the bowl or touches the bowl at any time, this will separate the chocolate) place over a pot of gently simmering water and let the steam melt the chocolate, using a metal spoon stir until chocolate has melted. Pour chocolate over set caramel and smooth over to coat over the caramel evenly. Place back in fridge to set for around 15mins. Serve
Note: /you can melt the chocolate by placing it in the microwave and stiring every 15 seconds until melted.
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