Double-Decker Tart

This tasty dessert is a grown up candy bar disguising itself as a tart. The base is a layer of melted white chocolate and chocolate krispies, a second layer of fluffy egg white and honey cream, a third layer of nothing but creamy peanut butter, topped with a dark chocolate ganache. To make this dessert even more like a candy bar, bake in a square or rectangular tart pan and cut into little squares or rectangles.

makes: one 9 inch tart
slightly adapted from: The London Cookbook

base

rounded 1/2 cup white chocolate, chopped
2 cups Coco Pops, Cocoa Krispies, or most any other chocolate cereal (I used a GF cereal)

filling

scant 1/3 cup honey
1/2 cup sugar
1 tablespoon water
2 teaspoons light corn syrup
1 egg white
1 cup lightly toasted sliced almonds
1/4 cup lightly toasted pistachios, coarsely chopped
smooth peanut butter, 1/3-1/2 cup (I like Skippy Natural)

chocolate ganache

1/2 cup heavy cream
3 1/2 ounces 70% bittersweet chocolate, coarsely chopped
1 tablespoon unsalted butter
pinch of salt

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To make the base, melt the white chocolate in a double boiler over just simmering water. Stir in the chocolate cereal. Pour the chocolate mixture into the bottom of a 9-inch springform pan or deep tart pan and press. Refrigerate while preparing the rest of the layers.

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To make the filling, in a small saucepan, warm the honey until it reaches 250 F. Alternatively, microwave the honey for 90 seconds.

In a separate saucepan, warm the sugar, water, and corn syrup until it reaches 300 F.

In a standing mixer or using electric beaters and a large metal bowl, whisk the egg white on low speed until soft peaks form. When the honey comes to temperature, slowly pour it down the side of the bowl and into the egg white with the mixer on medium speed. Repeat this with the sugar mixture, when it comes to the proper temperature. Keep mixing until the bowl no longer feels hot (it does not need to be cool, but it should be about room temperature). Stir in the almonds and pistachios. Pour the filling onto the chocolate cereal base, smoothing the top if necessary. Refrigerate until firm and set, about 1 hour.

Once set, remove from the fridge and cover with a smooth layer of peanut butter. Refrigerate for another half hour, until cold and firm.

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To make the chocolate ganache, in a third small saucepan, warm the cream until it reaches 175 F. Add the chocolate, butter, and salt and whisk until smooth. Pour the ganache immediately over the filling and rock the pan until it levels out. Refrigerate for an hour until the chocolate sets, up to 8 hours.

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Remove from the fridge 30-45 minutes before serving and let the tart come to room temperature.

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