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Nougat, salted peanut caramel and milk chocolate tart

It's a Snickers bar, all grown up.

By Emma Knowles
  • 45 mins preparation
  • 1 hr cooking plus resting, cooling
  • Serves 8 - 10
  • Print
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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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).
  • 5
    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.


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