Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
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SnickerS ChEesEcake TArT<br />
By @crishfish<br />
Cooking difficulty: easy<br />
35 mins (preparation) + 4 – 5 hours (chill)<br />
Serves 8 – 10<br />
Maker’s note<br />
“Do you ever go to a patisserie and wish you could buy the whole store? Don’t you<br />
worry; you’re not the only one! This recipe combines my everlasting love for<br />
cheesecake, tarts and everything Snickers related.”<br />
“I created this recipe by being inspired<br />
by the crazy creativity Melbourne<br />
chefs seem to possess. Because if<br />
you’re not eating some sort of funky<br />
fusion in Melbourne, then you’re really<br />
not doing Melbourne right, man!”<br />
Ingredients<br />
Method<br />
1 ½ cups pretzels (store–bought)<br />
¾ cups (or around 5 fingers) shortbread<br />
(either homemade or store–bought)<br />
1 tbs milk powder<br />
2 tbs cocoa powder<br />
1 tbs brown sugar<br />
50g Snickers ‘Pods’<br />
50g butter, melted<br />
125g cream cheese<br />
200g condensed milk<br />
100g dark chocolate, melted<br />
2 tbs smooth peanut butter<br />
1 shot espresso<br />
1 tsp vanilla<br />
170g mascarpone<br />
1 tsp gelatine, dissolved in ¼ cup<br />
boiling water<br />
Preheat oven to 170°C.<br />
Process pretzels, shortbread, milk powder, cocoa powder, brown sugar, and Snickers<br />
Pods into a fine crumb and place into a medium bowl. Add melted butter, and using a<br />
wooden spoon mix until you have a ‘wet sand’ consistency.<br />
Line a medium sized tart tin (24cm) with the crumb base. Let it to toast in the oven for<br />
8 to 10 minutes. Allow it to rest and cool in its case.<br />
Using a hand–held or stand mixer, mix the cream cheese and condensed milk on<br />
medium speed until smooth.<br />
Add in the melted chocolate, peanut butter, espresso and vanilla and mix until<br />
ingredients have combined evenly.<br />
On low speed, mix in the mascarpone and gelatine until just combined. Try to<br />
avoid overbeating!<br />
Fill the tart tin with cheesecake mix. This is where you can be creative and add your<br />
favourite toppings! I added dusted chopped Snickers bars, homemade peanut brittle<br />
and some chocolate biscuits (and maybe just a sneaky drizzle of chocolate).<br />
Refrigerate the cheesecake tart for 4 hours or until set. Enjoy this chocolatey,<br />
peanuty, cheesecakey goodness!<br />
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