Caramel Mixed Nut Tart with Brandy Cream

Caramel Mixed Nut Tart with Brandy Cream

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.