Be the star of the dinner party by bringing this dish to the table. You will be UNFORGETTABLE and people will talk of this dessert for years!
For the Pastry:
2 tablespoons heavy cream
1 large egg yolk
1 1/3 cups + 1 ½ tablespoons (202g) all purpose flour
3 ½ tablespoons (42g) caster (superfine) sugar
pinch of salt
½ cup (113g) unsalted butter, cold and diced
For the Filling:
1 ¾ cups mixed nuts (or you can use any of your own nuts, like pecans, almonds and cashew, or even macadamia nuts)
1 ½ teaspoons honey
1 ¼ cups (250g) caster sugar
½ cup (120ml) water
1/3 cup (80ml) heavy cream
pinch of salt
For the Brandy cream:
½ cup (120ml) heavy cream
2 teaspoons icing sugar
1 teaspoon brandy
1. Whisk the cream and yolk together in a small bowl.
2. Using an electric mixer with the dough hook, combine flour, sugar, salt and butter until you have a coarse meal.
3. Gradually add the cream and yolks. Mix until just combine – do not overwork the pastry.
4. Transfer to a lightly floured surface and bring it together with your hands. Shape into a 2.5cm (1in) disk, wrap in plastic and refrigerate for 10-15 minutes (depending on how soft the pastry is).
5. Working on a lightly floured piece of baking paper, cover the pastry with another piece of paper and then roll it into a 6mm thick circle. Carefully transfer to a lightly buttered 25cm tart pan. Using your fingertips, press the pastry into the corners of the pan. Remove the excess pastry with a pairing knife, prick it all over with a fork and freeze for 30 minutes.
6. Preheat the oven to 190°C. Line the pastry with a buttered piece of foil, then fill the paper with dried beans/baking weights. Bake for 15 minutes or until set.
7. Remove from the oven, remove beans/weights and paper, and bake for 10-15 minutes longer, or until crust is evenly golden brown. Remove from the oven and cool completely over a wire rack.
1. Spread the nuts on a baking sheet and lightly toast them in the oven, until golden – be careful as different types of nuts will toast in different times. Set aside and cool completely.
2. Transfer the nuts to a large bowl and add the honey. Set aside.
3. Place the sugar and water in a medium heavy saucepan. Cook the sugar over medium-high heat, swirling the pan – do not stir – until it becomes a deep brown caramel. Remove from heat and slowly whisk in the cream, stirring constantly – be careful as caramel may spit – until mixture is smooth. Allow to cool for 1 minute, and then pour over the nuts and mix well to combine.
4. Mix in the salt, then pour filling over tart crust – do not overfill the crust. Refrigerate for at least 2 hours.
Whip the cream, icing sugar and brandy together until soft peaks form. Serve with the tart – remove it from the fridge 20 minutes before serving.