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
2 egg whites
110g/4oz caster sugar
¼ tsp cream of tartar
30g/1oz unblanched almonds, sliced
30g/1oz caster sugar
Yeo Valley Greek Style Yoghurt
Lemon Balm Sprigs
- 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.
- When firm, spread the caramel over the base, sprinkle the salt over the caramel and place back into the fridge.
- 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.
- 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.
- Whisk the egg whites until soft peak stage, add the remaining sugar and whisk until well combined.
- With the whisk still running, pour the sugar syrup in gradually and whisk until the mixture becomes thick and glossy.
- Pipe or spoon the mixture onto the chocolate and then blowtorch gently to lightly colour the meringue.
- 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.