• 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


  • 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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