Caramel Nut Tart

Caramel Nut Tart

Serve: 0
Preparation Time: 0 minutes
Cooking Time: 0 minutes

Ingredients

1 ¼ cups (185g) plain flour
¼ cup (40g) icing sugar
100g cold butter, chopped
1 egg
375g good-quality unsalted mixed nuts
2 tablespoons sesame seeds
2 x 395g can sweetened condensed milk
60g butter
1/3 cup (115g) golden syrup

GLAD® Wrap
GLAD® Bake & Cooking® Paper 

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Method

  1. Place the flour, icing sugar and cold butter into a food processor and process until combined. Add the egg and process until just combined. Turn out onto a floured bench and knead gently into a soft dough. Wrap the pastry in GLAD® Wrap and refrigerate for 30 minutes.
  2. Lightly grease a 23cm round loose-base flan tin. Roll the pastry out onto lightly floured surface (or between 2 sheets of GLAD® Bake & Cooking® paper), until large enough to line the tin (about 3mm thick). Use a rolling pin to lift the pastry into the tin; press into the sides. Trim the edge and prick the pastry with a fork over the base. Refrigerate for 30 minutes.
  3. Preheat oven to 200°C (180°C fan-forced). Line pastry with GLAD® Bake & Cooking® Paper and cover with uncooked rice or beans (or pastry weights) to weigh the paper down; place tin on an oven tray. Bake for 15 minutes, then remove the GLAD® Bake & Cooking® Paper and weights, and bake for a further 10 minutes or until browned lightly. Cool.
  4. Meanwhile, place the nuts and sesame seeds on a sheet of GLAD® Bake & Cooking® Paper on an oven tray. Roast in oven for about 8 minutes or until fragrant and browned lightly. Reserve 1/3 cup of nuts and seeds for decoration.
  5. Combine the condensed milk, butter and golden syrup in a medium saucepan; stir over a medium heat until boiling. Stir constantly, cook over medium heat for about 10 minutes or until mixture is thick and a caramel colour.
  6. Work quickly, combine the hot caramel, remaining warm nuts and seeds in a pan; spread mixture into the pastry shell. Decorate top of tart with reserved nuts and seeds.
  7. To serve, cut with a sharp knife heated with hot water and cleaned after each cut. Serve with thick cream or ice-cream, if desired. Store leftover tart in an airtight container for up to 3 days.

Not suitable to freeze or microwave.

Tips

Go to WATCH JULIE COOK - CARAMEL NUT TART

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