Daim tart, ikea-style

Ingredients

• 1 shortcrust pastry sheet

Daim cream:

• 3.5 ounces Daim candy
• 1/2 cup sugar
• 6 egg yolks
• 1/2 cup milk
• 1/2 cup cream
• 4.5 ounces sweetened condensed milk
• 1 vanilla bean

Ganache:

• 3.5 ounces Daim candy
• 3.5 ounces milk chocolate
• 1/4 cup cream

Materials

• 9.5-inch springform pan

Preparation

• Place the shortcrust pastry in the springform pan (fold the edges over if they are too high). Prick it with a fork, or fill it with baking weights such as beans, and pre-bake for 15 minutes at 350°F (180°C).
• Beat the egg yolks with the sugar until the mixture becomes pale. Bring the cream, milk, and sweetened condensed milk to a boil in a saucepan. Add the seeds from the vanilla bean. When the mixture boils, add it to the egg yolk and sugar mixture.
  
• Pour this mixture into the tart crust. Roughly chop 3.5 ounces of Daim candies and add them to the cream.
• Bake for 35 minutes at 280°F (140°C). Allow to cool completely after baking.
  
• Ganache:
  Bring the cream to a boil, then pour it over the pieces of milk chocolate. Stir until smooth. Pour over the thoroughly cooled tart. Arrange 3.5 ounces of chopped Daim candies on top. Leave to cool.
• Once thoroughly cooled, gently unmold the tart. And there you have it—your Daim tart is ready!
  

Observations

Vanilla: it is optional

Questions

Photos of members who cooked this recipe