- In a large sauce pan, whisk together the sugar, flour, and cocoa.
- In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
- Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
- Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
- Top with whipped cream and chocolate shavings.
- 8 oz Graham Crackers,
- 150 g / 5 oz unsalted butter , melted
Chocolate Ganache Topping:
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size)Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
Add salt (adjust to taste), then pour the caramel into the tart base.
Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
Cool on counter while you make the chocolate.
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base – or just leave it on to be safe and just remove the sides.
1. You need about 2 cups once crushed. No need to be exact here, the crumb crust is fairly forgiving so just eyeball the weight based on the whole biscuit packet weight.
Another biscuit that is terrific to use for a biscuit crust is Digestives which is very popular in the UK/Europe and also quite popular here in Australia. If you use Digestives, reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.
Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. The dense sticky filling of this tart makes the crumb crust quite strong so it’s fairly forgiving re: biscuit and butter quantities.
2. STORAGE – This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for sever
3. This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.
1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)
Preheat oven to 375F degrees
Spray an 8 x 8 baking dish with nonstick cooking spray.
Drain your can of peaches.
Pour drained peaches into bottom of baking dish (spreading them out evenly).
Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
Then add in the cubed butter.
Begin to “cut” it into the flour mixture.
You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in heavy cream.
Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
Bake for about 40 minutes.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).
I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.
To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.
1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
Spoon peaches over top of batter, placing them evening around the pan. Reserve the juice from the can.
Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired. Enjoy! serves 12
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
- 1¼ C graham cracker crumbs
- ¼ C sugar
- 5 Tbsp butter,melted
- 2 14 oz. cans sweetened condensed milk
- ½ C sour cream
- ¾ C key lime juice
- grated lime zest for garnish
- Whipped cream for garnish
- Combine crumbs, sugar and butter. Mix until blended
- Press crumbs into bottom and sides of a 9 inch pie pan
- Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
- Pour into pie pan
- Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
- Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown.
- Chill before serving
- Garnish with whipped cream and lime zest
For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk
- For Strawberry Shortcakes:
- 4-6 warm biscuits
- 1 lb. strawberries (about 2-3 cups sliced)
- ½ tsp. sugar
- 1 c. whipping cream
- 1 TB. honey or sugar (or to taste)
- To Make Biscuits:
- Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
- Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
- Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
- Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
- Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
- For Strawberry Shortcakes:
- Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
- Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
- To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.
- 8 fresh peaches, peeled and sliced
- Juice from ½ small lemon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup flour
- 1 cup milk
- 1 tablespoon baking powder
- 1 pinch salt
- Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
- Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
- Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
- Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
- In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
- Bake for 40 minutes or until top crust has become a golden brown color.
- 1 pie shell, store-bought or homemade
- 2 cups heavy cream
- 1 cup sugar
- 1 cup half-and-half
- 2 egg yolks
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/4 teaspoon salt
- Preheat oven to 350º F and place pie dough in a standard pie dish.
- Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
- Pour in heavy cream and mix together until fully blended and incorporated.
- In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
- Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
- Sprinkle cinnamon across the top of pie, then place in oven.
- Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
- Remove from oven and let cool completely before slicing and serving. Enjoy!
- 2 1/2 cups all-purpose flour
- 2 cups (mini) semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 2/3 cup sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (14 oz.) sweetened condensed milk
- 1 package (10 oz.) soft caramels, unwrapped
- Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
- Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
- In a medium bowl, combine flour, baking soda, and salt and mix together.
- In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
- Add in vanilla extract, then gradually mix in dry ingredients until just combined.
- Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
- Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
- Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
- Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!