Pine nut dulce de leche tart

Name: Pine nut dulce de leche tart
Total time: 2 h
Yield: Serves 10

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

Jul 17, 2014 6:06am

By Mike Eggert & Jemma Whiteman

Serves 10
30 mins preparation
1 hr 30 mins cooking plus resting

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."

Ingredients

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

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.