A delicious toffee tart with crunchy roasted nuts - enjoy with your
afternoon tea or coffee.
This recipe serves 4 to 6.
!! Ingredients !!
* 7 3/4 ounces (220 grams) ready-made short crust pastry dough
(thinly rolled)
* 10 2/3 ounces (300 grams) sugar
* 10 1/8 ounces (300 ml) cream
* 7/8 ounces (25 grams) butter
* 17 1/2 ounces (500 grams) roasted mixed nuts
* 1/4 teaspoon salt
!! Steps !!
Preheat the oven [1] to 350ºF, 180ºC, or gas mark 4.
Prepare the crust. Lay the shortcrust pastry over the tart tin and
carefully press it down while molding it around the tin with your
fingers, ensuring that it overlaps the sides by 0.19''/1/2cm.
Press down around the edges with your fingers.
Then carefully tear off the excess crust [2] that hangs off.
Use a fork to gently make holes on the bottom of the dough. This
makes sure that the pastry doesn't rise while in the oven.
Blind bake [3] the pastry. Take the parchment paper and place it
over the crust tin.
Pour the beans into the tin. The beans help to weigh down the
pastry. Note that the dough is much better if it is cold before
baking. Place the filled tin in the fridge or freezer for a few
minutes to cool before baking.
Bake the crust for 20 to 25 minutes. Place it in the center of the
oven. Remove from the oven when it's a light golden brown color.
Prepare the toffee and nut filling. Place a pan on a medium heat.
Add the sugar to the pan and let it caramelize [4]. When it begins
the caramelizing process, stir the sugar with a wooden spoon to
avoid any burning in one spot.
As soon as the sugar has caramelized, carefully add the butter -
avoid getting splashed and continue to stir constantly.
Pour the cream and into the pan next. Mix it in well with the wooden
spoon. Stir constantly.
Then stir the nuts into the sauce, making sure that they are
completely covered with sauce.
Continue to cook and stir until the sauce has reduced, but still
retains moisture.
Prepare and make the tart.
Remove the beans and paper from the cooked pastry. The beans can be
stored for using another time.
Pour the toffee [5] nut sauce into the pre-baked crust.
Spread it evenly around.
Sprinkle a little salt over the toffee.
Place the tart in the refrigerator to cool. When the toffee cools,
it will begin to solidify and be easier to cut.
Serve. Once cooled, it is ready to serve.
!! Video !!
!! Things You'll Need !!
* Saucepan
* Wooden spoon
* Circular tart tin (28 cm/11'')
* Parchment paper
* 500 grams/ 17.63 oz of raw/dried beans
* Fork
!! Related WikiHows !!
* How to Make a Fresh Berry Tart [6]
* How to Make Crispy Apple Tart [7]
* How to Make a Pear and Vanilla Tart [8]
* How to Make Peach and Almond Cream Tart [9]
* How to Make Chocolate Peanut Butter Tarts [10]
!! Sources And Citations !!
* Original source of information,
http://www.videojug.com/film/how-to-make-mixed-nut-toffee-tart
[11] VideoJug. Shared with permission.
!! Article Tools !!
* Read on wikiHow
*
Links:
------
[1] http://www.wikihow.com/Preheat-an-Oven
[2] http://www.wikihow.com/Make-Pie-Crust
[3] http://www.wikihow.com/Blind-Bake
[4] http://www.wikihow.com/Make-Caramelized-Onions
[5] http://www.wikihow.com/Make-Toffee
[6] http://www.wikihow.com/Make-a-Fresh-Berry-Tart
[7] http://www.wikihow.com/Make-Crispy-Apple-Tart
[8] http://www.wikihow.com/Make-a-Pear-and-Vanilla-Tart
[9] http://www.wikihow.com/Make-Peach-and-Almond-Cream-Tart
[10] http://www.wikihow.com/Make-Chocolate-Peanut-Butter-Tarts
[11] http://www.videojug.com/film/how-to-make-mixed-nut-toffee-tart
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