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Ingredientes
- Ingredients
- 2 tbsp brandy
- 100 g digestive biscuits, broken into small pieces
- 100 g butter
- 3 generous tbsp runny honey
- 185 g dark chocolate (75%) broken into pieces
- 235 ml cream, lightly whipped
- 175 g whole mixed nuts, toasted and then chopped
- 55 g ready to eat dried peaches
- 100 g glace cherries, halved
- 85 g crystallized orange peel, finely chopped
- Cocoa powder, top quality to dust
Direcciones
- Line a 20cm tart tine with a removable base with plastic wrap.
- Drip the brandy over the digestive biscuits in a mixing bowl.
- Melt the butter, chocolate and honey in a bowl over simmering water and stir well until smooth and everything is incorporated.
- Remove from heat and allow to cool for about 5 â 8 minutes and then fold in the whipped cream, nuts, apricots, cherries, peel and digestive biscuit mix, stirring everything well and combining it all evenly.
- Spoon the mixture into the prepared tins and press everything down well.
- Chill in a refrigerator overnight.
- Invert the tart onto a dinner plate, peel off the wrap and discard it.
- Dust heavily with cocoa and serve.
- Notes* It will keep in the tin for up to 3 days in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 7 servings | |
| Calories 504 | |
| Calories from Fat 359 | 71% |
| Total Fat 41.24g | 52% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.03g | |
| Cholesterol 57mg | 19% |
| Sodium 280mg | 12% |
| Potassium 321mg | 9% |
| Total Carbs 27.78g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.91g | 11% |
| Protein 6.42g | 10% |
