"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."
- 150 gm (1 cup) pine nuts
- 790 gm sweetened condensed milk (2 x 395gm tins)
- 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
- 1For 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).
- 2Preheat oven to 180C. Spread pine nuts on an oven tray and roast, stirring occasionally, until golden (8-10 minutes). Set aside.
- 3Roll 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).
- 4Line 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.
- 5Combine 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.