• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Hard
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Pie Crust
  • 150g Malt Biscuits
  • 100g Salted Pretzels
  • 20g Almond Flour
  • 130g Anchor Unsalted Butter
  • Caramilk Filling
  • 250g Anchor Cream Cheese
  • 250ml Anchor Whipping Cream
  • 100g White Chocolate
  • 75g Sugar
  • 2nos Egg Yolks
  • 15ml Vanilla Extract
  • 3g Nutmeg
  • 30g Sugar For Caramelizing


  1. Preheat the oven to 170 degrees Celsius.
  2. To make the base, place the biscuits and pretzels in a food processor and crumbs are formes. Avoid makign it too fine, a little texture is good.Melt the butter add it in and whiz again until the mixture starts to clump together.
  3. Press the crumb mixture into the base and sides of a 23cm wide, 3cm deep, fluted tart or pie pan. The mixture can be quite loose and can be easier to work with once it’s chilled. Get it as close as you can, then chill for 10 minutes and press once more with the back of a spoon.
  4. To make the filling, place the cream cheese, Anchor Whipping cream, melted white chocolate, sugar, egg yolks,vanilla extract and nutmeg in the bowl of a food processor, and whiz until smooth. Pour into the prepared tart base. Use a spatula to even out the surface
  5. Reduce the oven to 140C and bake on a tray for 30 minutes, or until the filling is firm with a slight wobble in the centre. Stand for 20 minutes to cool, then chill for at least 2 hours to set preferable overnight
  6. When you’re ready to serve, remove from the tart pan and scatter the filling with extra 2 tablespoons of sugar.
  7. Use a blowtorch to caramelise the top, working from the centre out, tilting the melting sugar as you go to get an even toffee coating. Serve with a spoon to crack and scoop

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