Toffee nut tart

Ingredients:

150 g mixed nuts (almonds, cashew, hazelnuts, walnuts)

 90 g caster sugar

2 tbsp cream

250 g mascarpone

2 tbsp soft brown sugar

1 teaspoon vanilla essence

125 ml cream (extra)

18cm ready-made cooked shortcrust pastry flan

1.  Preheat the oven to moderate 180C.  Spread out the nuts on a baking tray and roast for 5 minutes, or until lightly golden. Cool.
2.  To make the toffee sauce, sprinkle the sugar in an even layer over the base of a saucepan and put over low heat.  Melt the sugar slowly, tipping the pan from side to side so that it melts evely – keep the sugar moving or it might start to colour on one side before the other side has melted.  When it starts to colour, keep swirling until the toffee is a even colour and then remove from the heat.  Plunge the base of the saucepan into cold water.
3.  Stir in the cream, being careful as it will spit a little.  Stir until smooth.  Cool slightly.
4. Using electric beaters, beat mascarpone, brown sugar, vanilla and extra cream until mixed together, being careful not to overmix or it will curdle.  Evenly spoon into the flan base and arrange the nuts over the top.  Drizzle the toffee sauce over the tart in a zigzag pattern.  Chill until ready to eat.