Melbourne Breakfast Tea Choc Caramel Slice
Recently I was given a box of T2 Melbourne Breakfast Tea which I had never tasted before. To my surprise I found it to be really flavorsome, more so than my usual everyday tea. In fact I enjoyed the flavor so much I decided to incorporate the tea into my baking. In the past when I have baked with tea I have made biscuits (see my green tea melting moments recipe), cake (Lemon Earl Grey Cake with Lavender Orange Blossom Frosting) and Bombe Alaska (Jasmine Honey-Lemon Bombe Alaska). Therefore to experiment with something different I opted to make a slice this time around. Using a basic caramel slice as the base I figured I could hero the tea with the complementary flavor pairings of caramel.
To add that extra special something a chocolate tea layer finished off the slice and a tasty tea infused slice was born.
Ingredients:
Base:
- 60g flour
- 50g brown sugar
- 50g butter
- 1 tsn Melbourne breakfast tea
Filling:
- 25g butter
- 80g golden syrup
- 4 tsn Melbourne breakfast tea
- 200g condensed milk
Top:
- 110g dark choc
- 20g butter
- 1 tsn Melbourne breakfast tea
Method:
- Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
- Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
- Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
- Place the tin in the fridge to set.
- Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
- Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
- Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
- Set aside to cool completely.
- Melt the chocolate and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
- Pour the mix over the caramel filling and spread evenly with the back of a spoon.
- Place the tea in a mortar and pestle and grind.
- Dust the ground tea over the chocolate layer evenly.
- Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.
Notes:
- If you cannot get Melbourne Breakfast Tea English or Irish Breakfast tea can be substitutes.
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