Wow your guests with the wheel of sprinkles on this kaleidoscopic Caramilk ganache. This show stopper only only 20 minutes to prep and doesn’t require any baking.
301 calories per serve
2 x 124g packet Lotus Biscoff biscuits
100g unsalted butter, melted, plus 60g, extra
240g Cadbury Caramilk chocolate, chopped
Pinch of sea salt flakes
185ml (3 ⁄4 cup) thickened cream
Assorted sprinkles, to decorate
3 Method Steps
Step 1Place the biscuits(2 x 124g packet Lotus Biscoff biscuits) in a food processor and process until finely crushed. Add the melted butter (100g unsalted butter, melted, plus 60g, extra). Process until just combined. Press the mixture into the base and up side of a 3cm-deep, 22cm (base size) round fluted tart tin with removable base. Place in the fridge for 30 minutes or until firm.
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Step 2Place the chocolate (240g Cadbury Caramilk chocolate, chopped) in a heatproof bowl. Add the salt (Pinch of sea salt flakes) and extra butter. Heat the cream (185ml (3 ⁄4 cup) thickened cream) in a small saucepan over medium heat until simmering. Pour the cream over the chocolate mixture and set aside for 5 minutes. Whisk until mixture is smooth and well combined. Pour into the tart shell. Place in the fridge for 2-3 hours or until set.
Step 3Use a large sharp knife to lightly score the top of the tart into 12 even segments. Use a small spoon to carefully fill each segment with sprinkles (Assorted sprinkles, to decorate). Serve the tart chilled.
Raid the pantry to use up your sprinkle stash! Anything goes – just aim for lots of colour and pretty shapes!
Nutrition per Serving