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