Time 1 hour mins
Difficulty Easy

Chocolate and salted caramel tart by Foodie Fantisserie Aa'isha Kolia

Inspired by all the people Aa'isha loves and their absolute love for all thing’s chocolate and decadent.
  • ½ a cup of Jungle Taystee Wheat
  • 1 packet of choc-kits biscuits
  • 2 heaped tbsp flour
  • 2 tbsp coconut
  • 1 egg yolk
  • 1 tsp vanilla essence
  • 65g melted butter
  • ¾ cup of salted caramel homemade or store-bought

INGREDIENTS: Chocolate Filling

  • 200g milk chocolate
  • 100g dark chocolate
  • 2 tbsp butter
  • ¾ cup heavy cream, heated
  1. For the base, dry toast Taystee Wheat in a pan until golden.
  2. Set aside to cool.
  3. Process choc-kits biscuits into fine crumbs.
  4. Add biscuits, flour, coconut, egg yolk, vanilla essence and melted butter to Taystee Wheat.
  5. Mix well and press into a well-greased fluted tart pan.
  6. Bake at 180 degrees Celsius for 12 minutes.
  7. Cool completely before removing the tart shell from the pan.
  8. Spread the caramel evenly at the bottom of the tart shell. (Note: You may need to adjust the caramel before you do this. Aa'isha used the Pot o' Gold caramel thinned out with hot water and a good pinch of sea salt.)
  9. Chill for 20 minutes.
  10. For the filling, melt chocolate and butter together.
  11. Whisk in cream until smooth and glossy.
  12. Spread chocolate evenly over caramel and chill tart for at least 4 hours before serving.
Bon Appétit. 

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product