This recipe works really well as a slice or it a pretty delish dessert when topped with either the Killer Vanilla Ice Cream or any other chocolate or spiced ice cream of your choosing. We are using an ANZAC style crust here, so good. So make biccies with the leftovers, you do need to make sure you have enough room in the tart shell to put some ganache in. Double duty!
I could call this a Kingston tart...if you know what Kingston biscuits are, (you would have to be Australian I'm guessing). This sort of reminds me of Kingstons! Very rich and moreish. Will keep very well in the fridge for up to a week, but who are we kidding?
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- 120 Grams Butter cubed BUY
- 100 Grams treacle
- 1 Teaspoon bicarb soda
- 60 Grams light brown sugar
- 100 Grams Rolled Oats
- 150 Grams Bakers or Strong Flour BUY
- 1 Pinch Pink Salt Flakes BUY
- 10 Drops doTERRA lemon oil BUY
- 50 Grams Shredded Coconut BUY
- 150 Grams Chocolate dark callets BUY
- 75 Grams cream
- 30 Grams Butter BUY
- a few toasted pecans to garnish
Preheat oven to 160°C. Line a baking tray (or two) with paper
Place butter and treacle into Thermomix bowl and melt 4 min/60°C/speed 1.
Add bicarb soda and mix 3 sec/speed 4.
Add all remaining crust ingredients and mix 10 sec/Reverse/speed 4.
Press into a shallow tart tin with removable base. We used a 20cm square flan tin. Any remaining mixture can be made into cookies. You don't want to overfill the tart tin or you will have no room for your filling.
Bake 15 minutes until golden and fragrant. Cool completely before pressing the centre down with a spoon if it has risen. It will push easily.
To make the ganache, place all ingredients into the Thermomix bowl and melt 5 min/60°C/speed 1. Stop and scrape down sides of bowl about 2 minutes in to make sure the chocolate is all below the level of the blades.
Spread into the tart shell and top with toasted pecans. Chill before serving.