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Caramel nut tart
Caramel nut tart
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Prep Time:
420 minutes
Cook Time:
65 minutes
Total Time:
485 minutes
Indulge in a kid-friendly, budget-friendly nut tart!
Ingredients:
  • 1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
  • 161.25 gm caster sugar
  • 300mls thickened cream
  • 20g butter, chopped
  • 8.80 gm vanilla extract
  • 2 eggs, lightly beaten
  • 375.00 ml hazelnuts, toasted
  • 165.00 ml pecans, toasted
  • 100g dark chocolate, chopped
  • 40.40 gm pure cream
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and prepare a 3cm-deep, 23cm round loose-based fluted flan tin by greasing it. Line the tin with pastry, trimming any excess dough, then chill it in the refrigerator for 20 minutes. Place the tin on a baking tray and line the pastry with baking paper, filling it with ceramic pie weights or uncooked rice. Bake for 10-12 minutes until the edges are light golden. Remove the weights or rice and paper, then bake for an additional 5-7 minutes until light golden. Allow it to cool before reducing the oven temperature to 180°C (160°C fan-forced).
  • In a saucepan, combine sugar and 1/4 cup of cold water over low heat until sugar dissolves. Increase heat to medium-high and cook without stirring for 5 to 7 minutes until deep golden. Add cream, butter, and vanilla. Cook on medium heat, stirring, for 5 minutes until thickened. Allow to cool for 15 minutes.
  • Crack the eggs into the mixture and stir well. Spread the nuts in the pastry case and then pour over the caramel mixture. Bake for 25 to 30 minutes, or until just set. Let it cool, then refrigerate overnight.
  • Prepare chocolate topping: Combine chocolate and cream in a saucepan over gentle heat. Stir constantly for 3 to 4 minutes until mixture is smooth. Spread evenly over the tart. Chill for 10 minutes until firm. Enjoy!

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