One of the desserts most associated with Canadian cuisine.
Nanaimo wild/sick oak
The Nanimo Bar, named after the city of Nanimo, is one of the desserts most associated with Canadian cuisine.
In its original version, it is a snack that does not require baking and consists of three layers - a crispy bottom of biscuit crumbs, nuts and coconut, vanilla cream and chocolate ganache coating.
Over the years, countless versions have been created and a variety of ingredients have been added to it, from peanut butter to matcha.
Einat Regev, the official residence chef of the Canadian Embassy in Israel, with a recipe for the classic version - she actually prefers to bake the bottom of the pie, in order to get a crispy base on which she pours the cream and wraps it in chocolate.
And from there, it's just you, and the corruption.
Crispy base of biscuit crumbs, nuts and coconut, vanilla cream and chocolate ganache coating
Ingredients for the recipe
to the base layer
1 crushed biscuits (110 g)
¼ cup of cocoa powder (30 grams)
¼ cup of sugar (50 grams)
½ ground coconut (40 grams)
¼ cup finely chopped walnuts (30 grams)
¼ teaspoon salt
¼ cup melted butter (55 grams)
1 lightly beaten egg
for stuffing
½ cup of milk
½ teaspoon vanilla extract
6 teaspoons of sugar
3 egg yolks
3 spoons of instant vanilla pudding (full)
3 tablespoons cornflour (heaps)
½ sweet cream
for coating
60 grams coarsely chopped dark chocolate
20 grams of butter
¼ as sweet cream
2 teaspoons corn syrup (optional)
Conversion calculator
Preparation
How do you make Nanimo Bar, a Canadian tart with vanilla cream and chocolate?
1
Preheat the oven to 170 degrees.
2
In a bowl, mix the biscuit crumbs with the cocoa, sugar, coconut, nuts and salt.
Add the butter and egg until the mixture has a uniform texture.
3
Lightly grease a 24 cm diameter pan, spread the mixture evenly on it, including the sides, and press firmly. Bake for about 15 minutes. Cool on a cooling rack.
4
Prepare the stuffing: in a medium saucepan, bring milk and vanilla extract to a gentle boil.
In a separate bowl, beat the egg yolks and sugar well until the sugar melts and the mixture begins to take on a light shade.
Add the pudding powder and whisk in.
5
Now gradually add a little hot milk into the bowl of egg yolks while stirring, then again a little more, and then the rest of the milk while constantly stirring (this is about comparing temperatures so that the egg yolks don't cook).
6
Return everything from the bowl to the pot and cook over medium heat while stirring for a minute or two, just to a gentle boil.
Continue to mix for about another minute until the mixture thickens.
Remove from heat and cool.
7
To make sure there are no lumps, pass the mixture through a strainer with a spoon or ladle into a bowl and cool.
Cooling can be accelerated by placing the bowl of cream in a larger bowl containing ice water.
8
When the cream is cold, whip the sweet cream to a firm whipped cream and fold into the cream.
9
Fill the base layer with cream, smooth, cover well with plastic wrap and transfer to the refrigerator to set for at least an hour.
10
In the meantime, prepare the chocolate cream: melt the chocolate and butter in a glass bowl in the microwave, in pulses of 30 seconds, until the chocolate melts.
Add the corn syrup and mix until absorbed.
Add a teaspoon of sweet cream one after the other and mix well to obtain a uniform and not hot mixture.
Pour over the cream layer and chill for at least an hour before serving.
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