Toblerone Tart (New)
These soft and buttery cookies will just melt in your mouth. Simply delightful with a cup of tea or coffee!
60-70
180°C/fan 160°C/gas mark 4
35 minutes + 4 hours chilling
“Place your tart tin on a baking tray before chilling it in the fridge. It makes it much easier (and safer!) to move it in and out without any spills or accidents.”
Ingredients
300g gluten free digestive biscuits
150g unsalted butter
Tart Filling
360g Toblerone (chopped)
300ml double cream
50g unsalted butter
Decoration
150ml double cream
2 tbsp icing sugar
150g Toblerone pieces (chopped/pieces)
Method
Get a loose bottomed 23cm tart tin.
In a food processor, blitz the digestive biscuits to a fine crumb. Melt the unsalted butter, add it in, and blitz again until combined. Press into the base and sides of the tart tin so that it's all evenly covered but also firm. Refrigerate for now.
In a large heatproof bowl over a pan of simmering water, add the 360g of Toblerone (chopped), double cream and butter and melt slowly, occasionally stirring. Once smooth and melted, pour this onto the biscuit base and refrigerate for 2 hours.
Add the double cream and icing sugar into a bowl and whip. Once whipped up, pipe or spoon onto the tart. Decorate with some smaller pieces of Toblerone on the cream, and then some chopped Toblerone pieces. I used the actual triangles to go on the cream, and the offcuts in the middle is what I chopped up to decorate with.
This pudding will last in the fridge for 3 days once set.
