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Mixed nut & caramel tart
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Nuts and caramel are a lovely combination, and the hint of chocolate adds extra intensity to the flavour. Great served warm with cream or vanilla ice cream. Or try it cold as a quick treat.
Serves: 6 - 8
200g plain flour
100g Anchor Butter
1 tbsp Waitrose Golden Caster Sugar
397g can Nestlé Carnation Caramel
125g pecan nuts
100g pine nuts
1 tsp Nielsen-Massey Chocolate Extract
1. Preheat the oven to 200°C, gas mark 6. Place the flour, butter and sugar in a food processor. Blend until it resembles fine breadcrumbs, gradually adding 3-4 tbsp water to form a soft dough. Wrap in clingflim and chill for 30 minutes.
2. Roll out the dough on a floured surface and line a 34 x 11cm rectangle tin with it. Line with a piece of baking paper and add baking beans. Place on a baking tray and bake for 10 minutes. Remove the paper and beans, and cook for a further 10 minutes.
3. Spread half the caramel over the bottom of the pastry case. Mix the remaining caramel with the nuts and chocolate extract, then spoon this mixture into the pastry case. Bake for 15 minutes until golden. Cool slightly before removing from the tin.
Typical values per serving: