Turning A Snickers Bar Into An EPIC DESSERT!

WHAAAAAT IS UP MY GANGSTAS?!!

Did you miss me? Again? Yes I know I've been gone and away and busy. But!!! I've got a ton of videos coming up and I can't wait to show them all with you.

For now, let's appreciate this wonderous sexy little beautiful tart that the humble Snickers Bar has inspired me.


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Here’s what you’ll need:


Coffee Tart Shell
375g Flour
80g Sugar
5g Ground coffee
5g Freeze dried coffee
200g Unsalted butter, cold and cubed
1 Egg
1 Yolk
50g White chocolate melted
Tart ring 10cm x 2cm

Preheat the oven to 170C.
Combine flour, sugar, butter and ground coffee tea in a mixer with paddle attachment. Paddle until a sandy texture is formed. Slowly add in eggs until a dough is formed. Wrap in cling film and refrigerate for at least 30 minutes.
Roll chilled dough to 2mm thickness on a lightly floured surface and drape dough over tart ring on a lined baking tray. Tuck in the edges, cutting excess on the edges, prick the center a few times and blind bake for 15 minutes. After blind baking, bake for a further 15 minutes or until golden.
Once baked coat the inside of the tart with melted white chocolate and allow to set.


Caramelised Milk Chocolate Ganache
280g Milk chocolate
140g Milk
200g Thickened cream
1 Gelatine sheet (titanium grade)

Place milk chocolate in a baking tray lined with parchment paper.
Roast milk chocolate in the oven at 150C for 15 minutes.
Meanwhile bring milk and cream to a boil and then blend in roasted milk chocolate.
Add in gelatine. Mix until gelatine is fully dissolved.
Place ganache in a container and refrigerate until it is set. Once set, transfer ganache into a piping bag.


Peanut Butter Diplomat
Creme Patisserie (see recipe from my Moss video    • My Signature Dessert Of 5+ YEARS! | SWEET ...  )
175g Peanut butter
250g Thickened cream
Salt to taste

Blend peanut butter with creme patisserie while still hot then allow to set in the fridge. Once set transfer to a stand mixer with semi-whipped thickened cream and whip until light a fluffy. Season with salt.

Peanut & Hazelnut Praline
75g Peanuts
75g Hazelnut blanched
100g Caster sugar
Salt

Preheat the oven to 180C.
On a baking tray, place hazelnuts and peanuts scattered and roast in the oven for 15 minutes.
Meanwhile place sugar in a dry pot and caramelise to a temperature of 180C. The colour should be deep amber. Remove from heat.
Once nuts are baked, remove from the oven and pour into the caramel.
Transfer the caramel and nut mixture to a lined baking tray.
Allow to fully cool down, then break down to small pieces and place in a high speed blender.
Blend until mixture turns from crumbles to a wet oily paste, should take about 4-5 minutes of blending. Once the mixture is smooth, transfer to a container and store outside until needed


#Dessert #Snickers #Tart #Cooking #Pastry #Reynold