Watch Neven's Christmas in Limerick on Thursday, 4 December on RTÉ One at 8pm.
Ingredients
In the first of this two-part special, Neven's Christmas in Limerick, Neven Maguire prepares Smoked Salmon Galettes, Glazed Rack of Pork with Creamy Roast Potatoes, and No-Bake Chocolate Tart.
Serves 8-10
For The Tart
- 300g Shortbread biscuits
- 150g Butter
- 1 Jar White Chocolate Hazelnut Spread
- 200g Dark Chocolate (70% cocoa solids)
- 100g Milk Chocolate (38% cocoa solids)
- 250ml Irish Jersey Cream
For The Citrus Caramel
- 225g caster sugar
- 1 tbsp glucose (liquid or powdered)
- 300ml orange juice
- 1 vanilla pod, seeds scraped out
- Juice of 1 lime
- Juice of 1 clementine
For Decorating
- Amaretti Biscuits, to serve
- Crème Fraiche, to serve
- Sea Salt, to serve
- Citrus Caramel, to serve
Method
For The Citrus Caramel
- Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
- Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency, but not too runny.
- Add the orange juice slowly, it will boil up vigorously, so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup. Whisk in the vanilla seeds, lime juice and clementine juice.
- Set aside and allow to cool and use as required.
For The Tart
- Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10" loose base tart tin.
- Open the jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
- To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl along with the dark chocolate, milk chocolate and the remaining 50g of butter. Set over a pan of simmering water and allow the chocolate to melt.
- In a small saucepan, gently heat the cream. Once the chocolate has melted completely add the warmed cream. Using a stick hand blender gently blend until combined and silky smooth. Pour into the prepared tart tin, place in the fridge for 2 hours until the ganache is set firm or overnight.
- Remove the tart from the fridge 30 minutes before serving. To serve, carefully unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits (if desired) cut into slices and serve with a quenelle of crème fraiche and sprinkle of sea salt.
