Food & Home Entertaining

3 For the steak and eggs,
brush a griddle pan with the
oil and place over high heat
until hot to the touch.
Arrange the steaks in the pan
and brush with the butter,
rosemary and garlic. Grill the
steaks according to your
liking: 2 – 3 minutes per side
for rare, 5 minutes per side
for medium-rare and 7 – 8
minutes per side for well-
done. Remove from heat and
set aside until needed.
4 Heat a drizzle of canola
oil in a large non-stick frying
pan. Add the eggs and fry
over medium heat until the
whites have set and the
yolks are cooked yet still soft,
about 2 – 4 minutes. Turn the
eggs over and fry yolk-side
down if you prefer them well
done. Season to taste.
5 Serve the steaks each
topped with an egg. Enjoy
with the chips alongside.

WHITE CHOCOLATE

AND SALTED

CARAMEL TART

Serves 8 EASY 45 mins +

4 hrs, to set

WHAT YOU NEED

BASE

100g shortbread biscuits

100g cream crackers

80g salted butter, melted

CARAMEL LAYER

180g (½ tin) Nestlé

Caramel Treat

pinch salt

1 tsp vanilla essence

2 tbsp full-cream milk

WHITE CHOCOLATE

LAYER

3 x 80g slabs white

chocolate, chopped

180g double-cream plain/

Greek yoghurt

2 (6g) gelatine leaves

speckled eggs, to decorate

pomegranate rubies,

to decorate

HOW TO DO IT

1 Grease and line a 35 x 12cm

loose-bottomed, fluted

rectangular tart tin with cling

film, leaving some cling film

extending past the edge of

the tin. Set aside.

2 For the base, place the

shortbread biscuits and

cream crackers in a blender

and blitz to a crumb. Add the

melted butter and blitz until

incorporated well. Transfer

the mixture to the prepared

tart tin, pressing it into the

base and up the sides.

Refrigerate until firm, about

30 minutes.

3 For the caramel layer, whisk

all of the ingredients together

in a medium bowl until

smooth. Spread the mixture

over the tart base, then return

to the fridge while you make

the white chocolate layer.

4 Forthewhitechocolate

layer, melt the chopped

chocolateinaglassbowl

placed over a pot of barely

simmering water (do not let

thebaseofthebowltouch

the water). Once melted,

remove from heat and stir in

the yoghurt. Set aside.

5 Soak the gelatine leaves

inabowlofcoldwateruntil

soft,about1minute.Squeeze

theexcesswaterfromthe

softened gelatine leaves and

place in a small microwave-

safe bowl. Microwave on

highuntilmelted.Addthe

melted gelatine to the

chocolate-and-yoghurt

mixture. Mix well.

6 Spread the mixture over

the caramel layer. Refrigerate

to set, about 4 hours. Lift the

tart out of the tin and discard

the cling film. Sprinkle with

the speckled eggs and

pomegranate rubies

before serving.

WHITE CHOCOLATE AND SALTED CARAMEL TART

FOODANDHOME.CO.ZA APRIL 2019 57

THE WEEK AHEAD