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 condensed milk - 1 vanilla bean
Ganache : - 3.5 ounces Daim candy - 3.5 ounces milk chocolate - 1/4 cup cream
9 inches springform pan
Place the pie crust in the greased mould, and bake it for 15 minutes at 350°F (180°C).
Beat the egg yolks with the sugar until it is creamy. Put the cream, the milk and the condensed milk to boil with a split vanilla bean. Once it boils, mix with the yolks.
Pour this batter in the pie crust. Cut big chunks of Daim candy and put them in the cream.
Bake 35 minutes at 280°F (140°C). Leave to cool down after baking.
Ganache : Put the cream to boil, then immediatly pour it onto the pieces of chocolate. Mix until it gets smooth and all the chocolate has melted. Then pour it on the cold pie. Arrange pieces of Daim candy on it. Leave to cool down.
Once cold, gently unmould the torte. There you are, enjoy!