Festive Caramel Nut Tart

This recipe was bought to you by Charlesworth Nuts

Serves 8-10

Ingredients

Pastry:

185g plain flour, plus extra for dusting (or 1 sheet of store-bought shortcrust pastry)

1⁄4 tsp ground cinnamon

1⁄4 tsp ground nutmeg

Pinch of salt flakes

110g cold unsalted butter, cubed

60ml iced water

Filling:

120g pecans, roughly chopped

120g walnuts, roughly chopped

100g macadamias, roughly chopped

110g unsalted butter

210g light brown sugar

170g honey

50g dark chocolate chips

120g pouring cream

1 tsp vanilla extract

Pinch of salt flakes

Method

1. In a medium bowl, combine the flour, cinnamon, nutmeg and a pinch of salt. Add the cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, use a fork or pastry cutter to blend the butter into the flour.

2. Gradually add the iced water, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). If using store-bought shortcrust pastry, let it thaw before rolling out.

3. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it into a 30cm circle. Lightly grease a removable-base tart pan and gently transfer the dough into the pan. Press it into the sides, then use a rolling pin to trim any excess dough along the edges. Prick the bottom of the pastry all over with a fork, then cover with a sheet of baking paper and fill with baking weights or dried beans.

4. Preheat the oven to 190°C. Bake the tart shell for 20 minutes, then transfer it to a wire rack to cool. Once slightly cooled, remove the baking paper along with the weights or beans.

5. In a saucepan, melt the butter with the brown sugar, honey and chocolate over medium heat, stirring continuously. Allow the mixture to simmer for 1 minute, then stir in the chopped pecans, walnuts, macadamias, cream and salt. Simmer for another minute until well combined.

6. Pour the nut mixture into the cooled tart shell. Bake the tart for 30 minutes, or until the filling is a few shades darker. Once baked, cool the tart in the pan on a wire rack for 20-30 minutes, then slice and serve as is or with a dollop of cream.

Note: this tart can be made 2 days in advance and chilled, covered.