Crisp, Chocolate and Salted Peanut Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    913

A cake with a difference! Using crisps in the base, this sweet and salty dessert really is delicious.

recipe updated 11 May 2023

Ingredients

  • Salted potato crisps icon
    Salted potato crisps
    250 g
  • Unsalted butter icon
    Unsalted butter
    225 g
  • Dark chocolate icon
    Dark chocolate
    375 g
  • Peanuts icon
    Peanuts
    75 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Golden syrup icon
    Golden syrup
    4 tablespoons
  • Caster sugar icon
    Caster sugar
    150 g
  • Egg icon
    Egg
    3
  • Egg yolk icon
    Egg yolk
    3
  • Pretzels icon
    Pretzels
    as needed

Tools

  • kCook icon Oven
  • kCook icon Pastry brush
  • kCook icon kCook Multi
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Kcook bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean tart pan then set aside
  3. Fit max blade to kCook bowl
  4. Add unsalted butter and golden syrup to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 1 min 10 sec, 80°C, speed 3
  8. Then add salted potato crisps to the kCook bowl
  9. Mix with filler cap removed - 1 min, speed 5
  10. Transfer content of kCook bowl to tart pan
  11. Bake - 10 min, 180°C
  12. Let cool
  13. Clean kCook bowl
  14. Fit whisk tool to kCook bowl
  15. Add caster sugar, egg and egg yolk to the kCook bowl
  16. Fit kCook bowl to kCook Multi
  17. Attach lid to kCook bowl with filler cap fitted
  18. Whisk with filler cap fitted - 4 min, speed 10
  19. Then add unsalted butter and dark chocolate to the kCook bowl
  20. Mix with filler cap removed - 1 min, speed 5
  21. Then add peanuts to the kCook bowl
  22. Mix with filler cap removed - 30 sec, speed 4
  23. Transfer content of kCook bowl to tart pan
  24. Top with pretzels
  25. Bake - 25 min, 180°C
  26. Let cool slightly
  27. Chill in fridge - approx 4 hr
  28. Serve
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