Name: Peanut caramel tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 1 2/3 cup plain flour; 2 tablespoon icing sugar; 125 gram cold butter, chopped, plus 25g extra, melted; 1 egg yolk; 2 teaspoon iced water; 2 eggs; 1/2 cup glucose syrup; 1/2 cup sweetened condensed milk; 2 tablespoon cream; 1 1/4 cup unsalted roasted peanuts, coarsely chopped; whipped cream, to serve

Ingredients

1 2/3 cup plain flour

2 tablespoon icing sugar

125 gram cold butter, chopped, plus 25g extra, melted

1 egg yolk

2 teaspoon iced water

2 eggs

1/2 cup glucose syrup

1/2 cup sweetened condensed milk

2 tablespoon cream

1 1/4 cup unsalted roasted peanuts, coarsely chopped

whipped cream, to serve

Method

1.In a food processor, process flour and icing sugar to combine. Add chopped butter; process to make crumbs.

2.Add egg yolk and iced water; process until just combined. Knead briefly; shape into a disc. Cover with plastic wrap; chill 30 minutes to rest.

3.Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 35 x 11cm (base measurement), fluted tart pan with removable base.

4.Roll pastry between 2 sheets of baking paper until large enough to line prepared pan. Line pan with pastry; trim excess. Place pan on a baking tray; chill 20 minutes.

5.Line pastry with baking paper; cover base with dried beans, rice or pie weights. Blind-bake 10 minutes. Remove weights and paper; bake a further 5 minutes, or until just coloured. Cool.

6.Whisk eggs, extra melted butter, glucose syrup, condensed milk and cream in a large bowl. Stir in peanuts. Spoon filling into pastry case.

7.Bake 30 minutes, or until filling is golden brown and just set. (Filling will puff during cooking, but will deflate as it cools) Cool in pan. Serve with cream.

If pastry breaks when lining pan, gently press back together; chill. Glucose syrup is in the baking aisle of supermarkets.
Note

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