Chefs' Recipes

Pine nut dulce de leche tart

Australian Gourmet Traveller recipe for pine nut dulce de leche tart by Pinbone, Sydney.
Pine nut dulce de leche tart

Pine nut dulce de leche tart

Prue Ruscoe
10
30M
1H 30M
2H

“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.”

Ingredients

Sweet pastry

Method

Main

1.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).
2.Preheat oven to 180C. Spread pine nuts on an oven tray and roast, stirring occasionally, until golden (8-10 minutes). Set aside.
3.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).
4.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.
5.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.

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