Today we celebrate the 30th birthday of one of our contributors, Mad Scientist (just a pseudonym of course) as I had promised her that I’d surprise her with something sweet to indulge upon, I decided to make her this rich tart.
Recipe adapted from Wicked Desserts
Serves 8
Takes 20 minutes, plus 2 ½ hours chilling and setting
The ingredients:
Base:
75g butter
200 g Digestive biscuits
A drizzle of toffee syrup
The filling:
150g butter
60g muscovado sugar
½ a can of sweetened condensed milk
100g good quality chocolate, broken into pieces
50g pecan roughly chopped
First, melt the butter (75g) in a pan, stir in the crushed biscuits and drizzle in the toffee syrup. Press over the base and up the sides of a 20cm loose bottomed, fluted flan tin to make the biscuit casing. Chill for 30 minutes until set.
Now, make the filling. Put the butter (150g) and sugar into a pan over a gentle heat, and stir until dissolved. Add the condensed milk and boil over a gentle heat for 5 minutes, stirring continuously, to make a golden caramel. Pour into the tart case and chill for 1 hour.
Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool until slightly thickened. Spoon the chocolate into a pipping bag. Quickly drizzle in zigzag lines over the tart. Sprinkle the chopped pecans and leave the cake to set in a cool place for 1 hour before serving.
Serve this rich tart with a dollop of crème fraiche for dessert, voila! bon appétit!
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