Toffee Nut Tart

Serves 4


Ingredients:

150g mixed nuts (eg almonds, cashew nuts, hazelnuts, walnuts)
⅓ cup (90g) caster sugar
2 tbsp cream
250g mascarpone
2 tbsp soft brown sugar
1 tsp vanilla essence
½ cup (125ml) cream, extra
18cm ready-made cooked shortcrust pastry flan


Method:

• Preheat the oven to moderate 180°C (350°F). Spread out the nuts on a baking tray and roast for 5 minutes, or until lightly golden. Cool.
• To make the toffee sauce, sprinkle the sugar in an even layer over the base of a saucepan and put over low heat. Melt the sugar slowly, tipping the pan from side to side so that it melts evenly - keep the sugar moving or it might start to colour on one side before the other side has melted. When it starts to colour, keep swirling until the toffee is an even colour and then remove from the heat. Plunge the base of the saucepan into cold water.
• Stir in the cream, being careful as it will spit a little. Stir until smooth. Cool slightly.
• Using elctric beaters, beat the mascarpone, brown sugar, vanilla and extra cream until mixed together,being careful not to overmix or it will curdle. Evenly spoon into the flan base and arrange the nuts over the top. Drizzle the toffee sauce over the tart in a zigzag pattern. Chill until ready to eat.

Nutrition per serve:
Protein 14g;
Fat 70g;
Carbohydrate 56g;
Dietary Fibre 4g;
Cholesterol 116mg;
3706 kj (885 cal)