Frozen Mars Bar Tart (Vegetarian)
What's better than a Mars Bar? A homemade one, of course! This is my take on the classic and it's frozen for extra deliciousness!
The base is made from buttery shortbread and is topped with gooey nougat, then sticky caramel and is topped off with a thick layer of chocolate ganache. Indulgent and irresistible, this is the perfect show-stopper dessert for any occasion!
Frozen Mars Bar Tart
For the base:
200g dulce de leche
For the chocolate ganache:
You will also need:
23cm round loose-bottomed fluted tart tin (or a 20cm shallow round loose-bottomed cake tin or a 20cm square tin lined with non-stick baking paper)
First make the base. Put the biscuits into a food processor and whizz to fine crumbs. Pour in the melted butter and pulse to mix (or bash with a rolling pin in a strong plastic food bag, tip into a bowl and mix well with the melted butter). Tip the mixture into the tin and press into the edges and base, using the back of a spoon to smooth the surface. Chill the base in the fridge while you make the filling.
Meanwhile, make the nougat. In a medium bowl, combine the Fluff, malted drink powder and cocoa powder. Spread evenly onto the chilled tart case. Fluff is very sticky, so it might be easier to pat the filling into the case with wet fingertips.
Spoon the dulce de leche over the top of the filling and smooth the surface, then put the tart back in the fridge while you make the chocolate ganache topping.
Put all the ganache ingredients into a medium mixing bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once the chocolate has melted, stir gently to combine. Carefully pour the ganache over the top of the filling. Chill in the fridge, uncovered, for 1 hour or until the tart is completely set.
Transfer the tart to the freezer and allow it to freeze for a minimum of six hours. Slice to serve.
The base is made from buttery shortbread and is topped with gooey nougat, then sticky caramel and is topped off with a thick layer of chocolate ganache. Indulgent and irresistible, this is the perfect show-stopper dessert for any occasion!
Frozen Mars Bar Tart
For the base:
400g shortbread biscuits
80g unsalted butter, melted
For the nougat filling:
213g jar Marshmallow Fluff
1 tbsp malted drink powder (such as Horlicks or Ovaltine)
1 tbsp cocoa powder200g dulce de leche
For the chocolate ganache:
100g milk chocolate, in pieces
100g dark chocolate, in pieces
200ml whipping cream
3 tbsp liquid glucoseYou will also need:
23cm round loose-bottomed fluted tart tin (or a 20cm shallow round loose-bottomed cake tin or a 20cm square tin lined with non-stick baking paper)
First make the base. Put the biscuits into a food processor and whizz to fine crumbs. Pour in the melted butter and pulse to mix (or bash with a rolling pin in a strong plastic food bag, tip into a bowl and mix well with the melted butter). Tip the mixture into the tin and press into the edges and base, using the back of a spoon to smooth the surface. Chill the base in the fridge while you make the filling.
Meanwhile, make the nougat. In a medium bowl, combine the Fluff, malted drink powder and cocoa powder. Spread evenly onto the chilled tart case. Fluff is very sticky, so it might be easier to pat the filling into the case with wet fingertips.
Spoon the dulce de leche over the top of the filling and smooth the surface, then put the tart back in the fridge while you make the chocolate ganache topping.
Put all the ganache ingredients into a medium mixing bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once the chocolate has melted, stir gently to combine. Carefully pour the ganache over the top of the filling. Chill in the fridge, uncovered, for 1 hour or until the tart is completely set.
Transfer the tart to the freezer and allow it to freeze for a minimum of six hours. Slice to serve.
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