Creamy caramelised nut tart
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- 200g Asda Nut Selection
- 2tbsp pumpkin seeds
- 375g pack Asda Ready Rolled Shortcrust Pastry
- 200g granulated sugar
- 100ml Asda 50% Less Fat Crème Fraîche
- 30g unsalted butter
- Zest ½ orange
- ½tsp ground cinnamon
- YOU ALSO NEED
- Baking Beans
Preheat the oven to 190C/170C Fan/Gas 5 and roast the Asda Nut Selection and pumpkin seeds on a baking tray for 5 mins.
Line a 23cm round tart tin with the pastry. Cover with baking paper, fill with baking beans and bake for 15-20 mins. Remove the beans and paper and bake for 8-10 mins until the pastry is cooked and golden.
Heat a large nonstick pan over a high setting. Add the sugar and heat, swirling the pan, until melted and a deep brown colour. Remove from the heat and stir in the crème fraîche, butter, orange zest and cinnamon until smooth.
Stir the nut and seed mixture into the caramel mixture and tip into the pastry case. Allow to cool fully before serving.