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Recipe: Mexican Sweet Chilli and Toffee Tart

Posted in: recipe, on 11 Oct 2016

Mr Filbert's
Mexican Sweet Chilli and Toffee Tart by Mr Filberts
by Mr Filbert's

This sweet, nutty treat couldn't be more perfect for all the festivities Autumn brings. Thanks to Mr Filbert's for sharing this great recipe with us – a sure-fire hit for bonfire night!

Ingredients

  • 1 block of chilled shortcrust pastry (at room temperature)
  • 200g granulated sugar
  • 80ml water
  • 150ml double cream
  • 30g unsalted butter
  • 1 tbspn honey
  • Zest and juice of 1 large orange
  • 350g Mexican Sweet Chilli Mixed Nuts
  • 1 vanilla pod

Key info

  • Rating: Intermediate

Instructions

1 Pre-heat oven to 175c. Roll out the pastry to fit a 9 inch spring-form flan dish (line with greaseproof paper if not spring form), pop in some baking beans and blind bake for approximately 15 mins.

2 Put the sugar into a saucepan and place on a low heat until the sugar dissolves, turning golden. Add the water, increase the heat and bring to the boil. Cook until the syrup is a deep amber colour – this should take around 10 minutes.

3 Remove from the heat and add the orange juice. Gradually add the cream whilst stirring and then whisk.

4 Place back on to a low heat. Whisk in the butter, honey, orange zest, and seeds from the vanilla pod. Stir in the Mexican Sweet Chilli Mixed Nuts.

5 Pour the filling into the pastry crust and bake until tart filling is bubbling – this should take around 15 minutes. Remove from the oven and allow to cool on a rack. Serve with crème fraiche, along with a dusting of cocoa powder and orange zest.

Mr Filbert's

Mr Filbert's

Launched in 2010, Filbert’s Fine Foods was started by two friends with a passion for artisan food. With a wealth of knowledge behind them in the food industry, they have since won an accolade of awards for both taste and innovation for their really interesting snacks. Mr Filbert and the team create wonderful nut and seed snacks made from 100% natural ingredients and many British ingredients including local honey, hand foraged wild garlic and chillies from the South West.

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