Neapolitan Tart
with Speculoos Biscuit Base
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
300 grams
Creme Fraiche
(Contains Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
35 grams
Red Berry Compote
Not included in your delivery
60 grams
Butter
6 tsp
Sugar
Nutritional information
Instructions
a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.
c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.
d) Pop into the fridge to firm up while you make the filling.
a) Pop 1 tbsp of the white chocolate chips and the milk chocolate chips into a small bowl and set aside.
b) Place a small saucepan on medium heat, and combine the remaining white chocolate and one-third of the creme fraiche. Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.
c) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 30 mins. Clean the saucepan, ready for the next layer.
d) Once cooled, pop the saucepan back on medium heat, and combine the remaining milk chocolate and half of the remaining creme fraiche. Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.
e) Once cooled, pour the milk chocolate mixture on top of the white chocolate layer and set in your fridge for 30 mins. Clean the saucepan, ready for the final layer.
a) Place a small saucepan on medium heat, and combine the red berry compote, sugar (see pantry for amount) and the remaining creme fraiche. Stirring constantly, bring to the boil, 2-4 mins, then leave to cool, 5 mins.
b) Once cooled, pour the red berry mixture on top of the milk chocolate layer and set in your fridge for 5 hours or ideally overnight.
c) Once fully set, sprinkle over the reserved white and milk chocolate chips.
Enjoy!
