No-Bake Mars Bar Tart
This is the definition of a show-stopper. It has all of the flavours of a Mars bar but is totally homemade and totally delicious.
This dessert can be made up to a day in advance and it requires no baking or effort. It's the perfect pud for a dinner party or even on Christmas Day. The base is buttery and melts in your mouth, the nougat layer is malty and chewy, the caramel is smooth, sweet and sticky and the ganache is rich, bittersweet and brings the whole thing together...
No-Bake Mars Bar Tart
For the nougat filling:
213g jar Marshmallow Fluff (from larger supermarkets, Ocado and Amazon)
1 tbsp malted drink powder (such as Horlicks or Ovaltine)
1 tbsp cocoa powder
200g dulce de leche
For the chocolate ganache
100g milk chocolate, in pieces
100g dark chocolate, in pieces
200ml whipping cream
3 tbsp liquid glucose
For 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 or your fingertips to smooth the surface. Chill the base while you make the filling.
For 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. Slice to serve. The nougat layer will ooze out of the tart as it warms up, so return any remaining tart to the fridge.
This dessert can be made up to a day in advance and it requires no baking or effort. It's the perfect pud for a dinner party or even on Christmas Day. The base is buttery and melts in your mouth, the nougat layer is malty and chewy, the caramel is smooth, sweet and sticky and the ganache is rich, bittersweet and brings the whole thing together...
No-Bake Mars Bar Tart
For the base:
400g shortbread biscuits
80g unsalted butter, melted
For the nougat filling:
213g jar Marshmallow Fluff (from larger supermarkets, Ocado and Amazon)
1 tbsp malted drink powder (such as Horlicks or Ovaltine)
1 tbsp cocoa powder
200g dulce de leche
For the chocolate ganache
100g milk chocolate, in pieces
100g dark chocolate, in pieces
200ml whipping cream
3 tbsp liquid glucose
For 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 or your fingertips to smooth the surface. Chill the base while you make the filling.
For 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. Slice to serve. The nougat layer will ooze out of the tart as it warms up, so return any remaining tart to the fridge.
Comments
Post a Comment