No-bake gooey Mars bar-style tart
- April 2017
- Serves 8-10
- Hands-on time 50 min, plus chilling
If you think a Mars bar is great then this gooey, chocolatey tart made with dulce de leche is going to blow your mind. It’s bigger and much more indulgent than the chocolate bar – there’s no turning back now.
Take a look at more no-bake desserts.
- 33.4g (20.6g saturated)
- 69.6g (42.6g sugars)
For the base
- 400g shortbread biscuits
- 80g unsalted butter, melted
For the nougat filling
- 213g jar Marshmallow Fluff (from larger supermarkets, Ocado and Amazon)
- 1 tbsp malted drink powder (such as Horlicks or Ovaltine)
- 1 tbsp cocoa powder
- 200g dulce de leche
For the chocolate ganache
- 100g milk chocolate, in pieces
- 100g dark chocolate, in pieces
- 200ml whipping cream
- 3 tbsp liquid glucose (from the baking section of larger supermarkets)
You’ll also need…
- 23cm round loose-bottomed fluted tart tin (or a 20cm shallow round loose-bottomed cake tin or a 20cm square tin lined with non-stick baking paper)
- First make the base. Put the biscuits into a food processor and whizz to fine crumbs. Pour in the melted butter and pulse to mix (or bash with a rolling pin in a strong plastic food bag, tip into a bowl and mix well with the melted butter). Tip the mixture into the tin and press into the edges and base, using the back of a spoon to smooth the surface. Chill the base while you make the filling.
- Meanwhile, make the nougat. In a medium bowl, combine the Fluff, malted drink powder and cocoa powder. Spread evenly onto the chilled tart case. Fluff is very sticky, so it might be easier to pat the filling into the case with wet fingertips.
- Spoon the dulce de leche over the top of the filling and smooth the surface, then put the tart back in the fridge while you make the chocolate ganache topping.
- Put all the ganache ingredients into a medium mixing bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once the chocolate has melted, stir gently to combine.
- Carefully pour the ganache over the top of the filling. Chill in the fridge, uncovered, for 1 hour or until the tart is completely set. Slice to serve. The nougat layer will ooze out of the tart as it warms up, so return any remaining tart to the fridge.
The tart can be made up to 24 hours in advance. Chill in a sealed container.
Dulce de leche is an Argentinian, milk-based, thick sweet sauce with a caramel flavour. It’s available from Waitrose, Ocado, Sainsbury’s and online from Merchant Gourmet.
Liquid glucose helps keep the ganache glossy. It’s not essential, so if you can’t find it in the shops, you can leave it out.
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