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Cobnut and toffee tart

Cobnut and toffee tart

Name: Cobnut and toffee tart
Total time: 2 h
Yield: serves 8
Ingredients: 1 block sweet pastry; 250g golden caster sugar; 375ml double cream; 50g unsalted butter; 200g cobnuts toasted and roughly chopped; 1 medium egg plus 1 yolk; a pinch sea salt flakes; 1 tbsp dried breadcrumbs

Published: September 8, 2015 at 9:36 AM

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serves 8

Easy

Total time: 2 hrs

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This recipe makes for a delicious and easy nutty, toffee tart. It serves 8 and looks fantastic, so it's a great one for a dinner party or cosy family lunch. Buy cobnuts from Waitrose or at cobnuts.co.uk, but if you can't get hold of them, use hazelnuts instead.

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Ingredients

Nutrition

1 block sweet pastry
250g golden caster sugar
375ml double cream
50g unsalted butter
200g cobnuts

toasted and roughly chopped
1 medium egg

plus 1 yolk
a pinch sea salt flakes
1 tbsp dried breadcrumbs

Nutrition: per serving

kcal751
fat55g
saturates24.2g
carbs54g
sugars0g
fibre3.2g
protein8.5g
salt0.3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Roll the pastry out on a lightly floured work surface and use it to line a 22cm tart tin. Line the pastry with baking paper and tip in some baking beans or rice. Bake for 15 minutes then carefully lift our the paper and bake the case for another 10 minutes until it dries out and looks cooked.
step 2

Meanwhile, tip the sugar into a pan. Add 3 tbsp of cold water and dissolve over a low heat. Turn up the heat and bubble until the sugar becomes an amber-coloured caramel (swirl the pan to make sure it cooks evenly). Take the pan off the heat and carefully pour in the cream and add the butter. Return to the heat and continue to cook, stirring constantly for another 10-15 minutes until smooth and toffee coloured. Take off the heat, add the cobnuts and leave to cool for 5 minutes.
step 3

Beat the egg and yolk together and then mix them into the cobnut and caramel mixture using a balloon whisk. Stir in a large pinch of sea salt flakes and carefully pour the mixture into the pastry case. Sprinkle over the breadcrumbs, slide back into the oven and cook for 20-25 minutes until the filling is golden brown. The mix might look molten, but will stiffen up once it’s cooled, and there might bit a bit of fat on the surface but will absorbed by the breadcrumbs. Cool to room temperature before serving.

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