Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Nougat, salted peanut caramel and milk chocolate tart


What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

You'll need

220 gm caster sugar 100 gm butter, coarsely chopped 90 ml pouring cream   Sweet pastry 250 gm (1 cups) plain flour 60 gm pure icing sugar, sieved 120 gm butter, coarsely chopped 3 egg yolks   Salted peanut nougat 110 gm honey 1 eggwhite 180 gm caster sugar 60 gm liquid glucose 100 gm roasted salted peanuts   Milk chocolate ganache 200 ml pouring cream 200 gm milk chocolate, finely chopped 50 gm dark chocolate (65% cocoa solids), finely chopped

Method

  • 01
  • For sweet pastry, process flour, sugar and 1 tsp salt in a food processor to combine, then add butter and process until mixture resembles fine breadcrumbs. Add yolks, process to combine, tip out onto a work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured work surface to 3mm thick and line a 23cm x 13.5cm rectangular slice tin, buttered and lined with baking paper, trim edges and refrigerate to rest (1 hour). Blind-bake until dry and crisp (10-15 minutes), then remove paper and weights and bake until dry and crisp (8-10 minutes). Cool on a wire rack.
  • 03
  • For salted peanut nougat, cook honey in a small saucepan until 108C on a sugar thermometer (2-3 minutes) and set aside. Whisk eggwhite to soft peaks in an electric mixer. Stir sugar, glucose and 60ml water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until 155C on a sugar thermometer (4-5 minutes). Whisk honey into eggwhite in a thin steady stream then, while whisking on low speed, gradually add sugar syrup and keep whisking until fluffy and cooled to room temperature (5-6 minutes). Stir in peanuts, then pour mixture into tart case, filling to about 1cm deep (place any leftover mixture in a cake tin lined with baking paper and reserve for another use or eat) and stand until set (30 minutes).
  • 04
  • Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark-caramel (6-8 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt or to taste (mixture will spit) and stir to combine. Return to heat and cook until smooth (1 minute). Stand to cool slightly (15 minutes), spoon evenly into tart case. Refrigerate until set (3 hours).
  • 05
  • For milk chocolate ganache, bring cream to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 1 minute and stir until smooth. Pour onto tart and refrigerate until firm (3-4 hours). Serve cut into slices with a hot knife. Tart will keep refrigerated for up to a week.

Can't get enough chocolate? Check out our chocolate recipes slideshow.


At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Apr 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×