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Pine nut dulce de leche tart


"Pine-nut caramel is a component of our blueberry and white pepper parfait dessert on our dinner menu," says Mike Eggert. "It's a delicious combination and we figured it would work nicely as a tart."

You'll need

150 gm (1 cup) pine nuts 790 gm sweetened condensed milk (2 x 395gm tins)   Sweet pastry 250 gm (1 cups) plain flour, plus extra for dusting 50 gm pure icing sugar, sieved 125 gm chilled butter, coarsely chopped 1 large egg, lightly beaten

Method

  • 01
  • For sweet pastry, process flour, icing sugar and butter in a food processor until it resembles fine crumbs. Add egg and pulse until it forms a ball, adding a little iced water if necessary. Shape dough into a ball, wrap in plastic wrap and refrigerate to rest (20 minutes).
  • 02
  • Preheat oven to 180C. Spread pine nuts on an oven tray and roast, stirring occasionally, until golden (8-10 minutes). Set aside.
  • 03
  • Roll out pastry on a lightly floured surface to a thickness of 5mm and line a 24cm-diameter tart tin sprayed with cooking oil spray, pressing pastry into the tin well. Trim edges, wrap with plastic wrap and freeze (30 minutes to 1 hour).
  • 04
  • Line pastry shell with baking paper and blind bake until just cooked, turning every 10 minutes to cook and colour evenly (25-30 minutes). Remove from oven and remove paper and weights. Reduce temperature to 150C.
  • 05
  • Combine condensed milk with 1 tsp sea salt in a bowl. Spread roasted pine nuts evenly in pastry shell, then pour in condensed milk and bake, turning occasionally, until golden and set (45-55 minutes). Cool for 15-20 minutes before serving.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Aug 2014

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