Double decker tart

INGREDIENTS FOR THE BASE ● 20G UNSALTED BUTTER ● 35G SOFT TOFFEES ● 40G MARSHMALLOWS ● 1TBSP COCOA POWDER ● 60G CRISPED RICE CEREAL ● 125G CRUNCHY PEANUT BUTTER FOR THE NOUGAT ● 550G CASTER SUGAR ● 140G LIQUID GLUCOSE ● 3 EGG WHITES ● 250G MIXED NUTS FOR THE GLAZE ● 100G DARK CHOCOLATE, FINELY CHOPPED ● 2TBSP GOLDEN SYRUP ● 25G UNSALTED BUTTER, CUBED ● EDIBLE GOLD LEAF (OPTIONAL)

Slowly melt the butter and toffees in a saucepan, mix in the marshmallows and cocoa powder until melted. Stir in the crisped rice and spread over the base of a 23cm greased springform tin. Leave to firm up for 15min. Spread over the peanut butter.

For the nougat, heat 525g of the sugar and the liquid glucose with 175ml water in a saucepan over a low heat until dissolved, around 5-7min. Place the egg whites in the bowl of an electric mixer, but don’t mix just yet.

Turn up the heat for the glucose mixture. Put a sugar thermometer in the pan and when it reaches 100°C, slowly start to whisk the egg whites until they become foamy. Turn the speed up and mix until stiff peaks form. Mix the remaining sugar into the egg whites in two additions. Once the glucose mix gets to 125°C, pour into the egg mixture in a slow stream, while whisking on a medium-high speed. Mix for 5min on a medium speed after all the syrup has been added. Stir in the nuts and pour into the tin covering the crisped rice base. Leave to set for 4hr in a cool place.

For the glaze, put all the ingredients (except the gold leaf) and 60ml water into a heatproof bowl set over a pan of gently simmering water. Once melted, remove from the heat and whisk until smooth (but don’t over mix!). Allow to cool slightly and thicken for 5-10min. Run a sharp knife around the edge of the tart and remove from the tin, pour the glaze over the tart and leave to set in a cool and dry place for 2hr before serving. Finish with gold leaf.