"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
150 gm(1 cup) pine nuts790 gmsweetened condensed milk (2 x 395gm tins) Sweet pastry250 gm(1 cups) plain flour, plus extra for dusting50 gmpure icing sugar, sieved125 gmchilled butter, coarsely chopped1large egg, lightly beaten
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).
Preheat oven to 180C. Spread pine nuts on an oven tray and roast, stirring occasionally, until golden (8-10 minutes). Set aside.
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).
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.
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.