INGREDIENTS


255g/9oz McVitie’s Digestive biscuits

110g/4oz butter, melted

1 tin of Nestle caramel

Pinch of Maldon salt flakes

150ml/¼pt double cream

55g/2oz milk chocolate

55g/2oz plain chocolate

 

Mallow Meringue

2 egg whites

110g/4oz caster sugar

75ml water

¼ tsp cream of tartar

Toasted Almonds

30g/1oz unblanched almonds, sliced

30g/1oz caster sugar

 

Fresh raspberries

Yeo Valley Greek Style Yoghurt

Lemon Balm Sprigs

METHOD

  1. Whizz the biscuits in a magimix until really well crushed, then add to the melted butter, stir well and press into the base and up the sides of a loose bottomed 8” flan tin. Place into the fridge for 30mins to firm up.
  2. When firm, spread the caramel over the base, sprinkle the salt over the caramel and place back into the fridge.
  3. Heat the cream gently, when simmering remove from the heat, stir in the chocolate until smooth, pour over the caramel and place back in the fridge.
  4. For the mallow – put 85g/3oz of the sugar, the cream of tartar and the water into a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 4mins.  The liquid should look syrupy.
  5. Whisk the egg whites until soft peak stage, add the remaining sugar and whisk until well combined.
  6. With the whisk still running, pour the sugar syrup in gradually and whisk until the mixture becomes thick and glossy.
  7. Pipe or spoon the mixture onto the chocolate and then blowtorch gently to lightly colour the meringue.
  8. Toasted almonds – Place the nuts and sugar together in a saucepan, caramelise and spread onto a lined baking sheet. When cool, scatter over the tart.  Serve with raspberries and yoghurt or cream.

 

Think Ahead & Helpful Hints

  • The tart can be made a day in advance. The meringue holds up beautifully.
  • Cream of tartar increases the volume, texture and stability of egg whites, when piped into peaks, it also helps them stand up to being toasted.