When you get to opening your tin you will find a thick caramel that holds its shape and can be spread onto a biscuit base. My favourite tart is to mix chopped nuts into the toffee before spreading it onto the biscuit layer, then decorate the top with whole or half nuts. I’ve made this with Pecan nuts and with Hazelnuts, both are very good. You can also put the a neat toffee layer onto the biscuits, then top that with banana slices and whipped cream for a Banoffee Tart.
The little tart pictured is made in a 10 cm wide loose based tin, which makes 6 my size mini portions or 4 larger ones.
For a 15 cm wide tart tin double all the amounts in the recipe.
60 grams biscuits – finely chopped in a food processor
20 grams butter
200 grams toffeed condensed milk
100 grams hazelnuts
Just in case you have never made a biscuit base, melt the butter in a pan over a low heat, add the biscuits and mix well.
Tip into the tart tin and spread into an even layer, tamp down firmly with either your fingers or something flat. Put to cool in the refrigerator.
Cut enough hazelnuts in half to decorate the top of the tart, then roughly chop the rest.
Mix with the toffee, then once the biscuit base is cooled, spread over this in an even layer, and then decorate with the hazelnut halves.
That’s it! Serve with fresh cream.