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Caramel and Coffee Tart

with cocoa and white chocolate shavings

Ready in around 25 mins

Nutritional Info:
  • Energy: 2410kj (576Kcal)
  • Protein: 4g
  • Carbohydrate: 43g
  • Fat: 43g
  • Contains: Gluten, Milk, Soy, Egg
Serving Amount:
Serves
Cooking Instructions:
    PLEASE NOTE: THIS DESSERT REQUIRES 4 HOURS OF CHILLING TIME
    TO PREPARE THE BASE:
  • Grease the bottom and sides of a 22-24 cm diameter loose bottom tart tin.
  • Cut 120g of butter into cubes, place in a pot, and melt gently over a medium-low heat.
  • Once melted, add the malt biscuit crumbs and mix well until combined.
  • Place the crumb into the bottom of the tart tin, press firmly into the base and up the sides.
  • Place into the freezer and chill for 15 mins.
    • TO PREPARE THE CARAMEL AND COFFEE FILLING:
  • Place the cream cheese into a bowl with the caramel coffee filling and beat for 2-3 mins with an electric beater until incorporated and smooth – or use a stand mixer if you have one.
  • Pour in the cream and beat for a further 2-3 mins or until soft peaks form.
  • Spoon into the base to fill the tart shell and push the caramel and coffee filling out to the edges.
  • Chill in the fridge for at least 4 hours.
    • TO SERVE:
  • Carefully remove the tart from its tin. Lightly dust with cocoa using a sieve and make white chocolate shavings with a peeler. Cut into slices and enjoy. Keep any remaining tart, covered in the fridge.
Ingredients In your box:
  • Serves 6 to 8 people
  • 1 bag of malt biscuit crumbs
  • 1 pot of cream cheese
  • 1 bottle of cream
  • 1 pot of caramel coffee filling
  • 1 sachet of cocoa powder
  • 1 white chocolate bar
  • Pantry Staples: Butter

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