Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories640.7 kcal (32%)
Total Fat45.3 g (65%)
Carbs51.5 g (20%)
Sugars38.4 g (43%)
Protein4.2 g (8%)
Sodium202 mg (10%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
biscuit base:
Tart filling:
Decoration:
Instructions
Step 1
Start by Greasing and Flouring a 23cm Tart Tin with a loose bottom. I brush over some butter, and add a spoonful of flour, and shake it about till the bottom and sides are covered.
Step 2
In a Food Processor, blitz your biscuits to a fine crumb. Melt your butter, and add it in, and blitz again till combined.
Step 3
Press into the base and sides of the Tart Tin so that its all evenly covered but also firm. Refrigerate for now.
Step 4
In a heatproof bowl over a pan of simmering water, add your 360g of Toblerone (chopped) and melt slowly, occasionally stirring.
Step 5
Once melted, leave to the side to cool slightly whilst you do the next stage.
Step 6
In a different bowl, add your 300ml Double Cream, and the Icing Sugar, and whip up to soft peaks. I use an electric hand whisk because its easier.
Step 7
Once whipped up, fold through your melted Toblerone, and then pour onto the Biscuit Base. Spread so its even. Set in the fridge for 4-5 hours, or overnight for a better set.
Step 8
Once set, whip together your 150ml Double Cream and the Icing Sugar, and pipe onto your Tart. Decorate with some smaller pieces of Toblerone on the Cream swirls, and then some chopped Toblerone pieces.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
