16/10/2021
Choc Bourbon Nut Tart
A twist on the classic pecan pie, this tart is a nut lover's dream.
Serves:
8
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
- 50g butter
- 2/3 cup dark brown sugar
- 2/3 cup golden syrup
- 3 eggs
- 1/4 cup bourbon or whisky
- 1 teaspoon vanilla extract
- 2 cups dry roasted mixed nuts
- 100g dark chocolate chunks
- PASTRY
- 250g plain flour
- 125g chilled salted butter, cubed
- 1 egg
- 2 tablespoons cold water
Method
- Roll out pastry and line a 28cm fluted quiche tin with removable base. Prick base with a fork, line with baking paper and load with rice or beans. Blind bake at 200°C for 10 minutes, remove loading and bake a further 10-15 minutes until light golden.
- Meanwhile, simmer butter, sugar and golden syrup in a saucepan for 5 minutes until sugar has dissolved. Allow to cool. Lightly whisk eggs, bourbon and vanilla together and whisk in sugar mixture.
- Arrange nuts and chocolate into tart shell and pour over mixture. Bake at 180°C for 30 minutes until set. Allow to cool on a wire rack. Serve with cream or ice cream.
- To make SHORTCRUST PASTRY Blend flour and butter together in a food processor until mixture resembles breadcrumbs. Add egg and water and pulse until mixture forms a ball of dough. Lightly knead, flatten slightly and refrigerate for 10 minutes.
Tips
- This tart keeps well at room temperature for several days.
- STYLING Dust half the tart with icing sugar, using a ruler to separate each side.
- DRINK Bourbon or whisky
New Recipes
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…
Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.
Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.
You may also like
- Cakes ·
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!
- Main Courses ·
Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.
- Main Courses ·
Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.
- Pies and Tarts ·
Christmassy Currant and Craisin Mince Pies
Lovely little pies to really set off the Christmas table!
- Cakes ·
Coconut Banana Cake
A quick mix coconutty, banana-ey dream of a cake!
- Salads ·
Lentil, Fennel and Green Olive Salad
Nutty lentils go so well with the anise flavour of fennel and salty savouriness of green olives, all tossed with a lemony dressing and sprinkle of hazelnuts to finish.
- Breakfast & Brunch ·
Jumbo Prawn and Avocado Lunch Rolls
Luxurious lunch rolls with a creamy prawn filling that will remind you how good a freshly made roll can be!
Moroccan Porcupine Meatballs
Shaggy little meatballs simmered in a spiced tomato sauce with the sweet addition of prunes.
- Main Courses ·
Red Chicken Curry with Cashews and Pineapple
My version of a Thai style chicken curry with a few added extras!
- Cakes ·
Chocolate, Banana and Almond Muffins – Egg Free
Choc banana muffins that just happen to be egg free too.
Peppered Pork with Blood Orange, Pumpkin, Asparagus and Coriander Mayo
A trans-seasonal salad meal that marries pork with sweet roast pumpkin, vibrant asparagus and the tang of orange, finished with a dollop of creamy coriander mayonnaise.
- Mains & Accompaniments ·
Venison Minute Steaks with Chimichurri Tomatoes
Quick-as-a-flash pan seared venison steaks topped with a fresh Argentinian style relish.