Recipe: Mexican Sweet Chilli and Toffee Tart
Posted in: recipe, on 11 Oct 2016
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!
- 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
- Rating: Intermediate
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.