I know I’ve been holding out on you guys lately in terms of sweet treats, so I decided to throw my diet caution to the wind and make something bitchin’. You don’t need to bake this tart which is awesome, especially on a hot day when using the oven heats up the house. With essentially four layers of fun you can’t go wrong unless you really hate one or more of the layers, then I cannot help you. Biscuity base goodness, smooth dark chocolate, crunchy roasted hazelnuts and sweet hard toffee to top things off. I’m not forgetting about the diet though, most of this bad boy is going to family, friends and colleagues. Goodness, I’m almost as sweet as the tart itself! Almost.
- 1 packet Nice biscuits
- 1/2 cup Nuttelex
- 1/4 cup cocoa
- 1 250 gram block dark chocolate
- 1/4 cup sugar
- 1/2 300 gram tub silken tofu
- 1 250 gram packet hazelnuts
- 1 cup caster sugar
- 1/4 cup water
- Start off with the biscuit base by whizzing up the biscuits and cocoa in a food processor. Melt the Nuttelex and combine until well distributed. If it’s too crumbly, add a little more Nuttelex.
- Grease a rectangular tart pan and gently but firmly press the mixture into the base and up on the sides. Place in the fridge to begin cooling.
- Make the chocolate layer by melting the chocolate and caster sugar together. Blend the silken tofu until smooth and fold through the chocolate mixture.
- Pour evenly into the base and set aside.
- Under the grill, toast your hazelnuts gently before adding them to the tart in a single layer. You can do this messy or neatly, whatever you prefer.
- The final step is to make the toffee by combining the caster sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved.
- Turn up the heat and bring the mixture to the boil, stirring occasionally. Once the toffee starts to turn golden, take it off the heat.
- Quickly but carefully, use a metal spoon to drizzle thin lines of toffee over the hazelnuts in a zig zag. Repeat this three or four more times. Be careful not to add a thick, solid layer of toffee, you won’t be able to cut through it!
- Place in the fridge for at least 5 hours, overnight will work best. Cut and serve.