Do Life With Heart
- 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
- For the base, dry toast Taystee Wheat in a pan until golden.
- Set aside to cool.
- Process choc-kits biscuits into fine crumbs.
- Add biscuits, flour, coconut, egg yolk, vanilla essence and melted butter to Taystee Wheat.
- Mix well and press into a well-greased fluted tart pan.
- Bake at 180 degrees Celsius for 12 minutes.
- Cool completely before removing the tart shell from the pan.
- 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.)
- Chill for 20 minutes.
- For the filling, melt chocolate and butter together.
- Whisk in cream until smooth and glossy.
- Spread chocolate evenly over caramel and chill tart for at least 4 hours before serving.
