Toffee and Walnut Tart
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
Description
This ultra sweet toffee and walnut tart is perfect for a quick dessert, offering a rich, nutty flavor that pairs beautifully with a dollop of yogurt for a touch of tartness.
Ingredients
Units
Scale
- 125g (4.5 ounces) plain flour
- Pinch of salt
- 55g (2 ounces) butter, cubed
- 30 ml (1 oz) cold water
- 250g (9 ounces) caster sugar
- 300ml (10 ounces) whipping cream
- 180g (6.5 ounces) walnuts, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the plain flour and a pinch of salt. Add the cubed butter and mix thoroughly using your fingertips until the mixture resembles breadcrumbs.
- Add the cold water gradually and bring the mixture together to form a dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Roll out the chilled pastry dough on a lightly floured surface and line a tart tin with it. Prick the base with a fork.
- Bake the pastry in the preheated oven for 15 minutes or until lightly golden. Remove from oven and set aside to cool.
- In a saucepan, combine the caster sugar and whipping cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 8-10 minutes.
- Remove the saucepan from the heat and stir in the chopped walnuts and vanilla extract.
- Pour the walnut and toffee mixture into the cooled pastry shell.
- Allow the tart to set at room temperature for at least 2 hours before serving.
Notes
For a touch of tartness, serve with a dollop of yogurt. Store the tart in an airtight container at room temperature for up to 3 days. You can substitute pecans for walnuts if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 70
Looks like a great dessert. Though, i’d like to ask about the amount of sugar that should be used in the crust? Because the directions mention to included but the amount is not specified.
Thanks