This Mixed Nut Toffee Tart Recipe is incredibly sweet, crunchy, and delicious! If you use sugar in your coffee, I think that you may just faint from a sugar-overload. So slice just a teensy, weensy sliver of tart and you may be okay. This is one of those recipes that you should only eat a sliver of every six months or so... if you can hold out that long!
Here are the ingredients for your convenience:
7-3/4 oz ready-made short crust pastry dough, thinly rolled
10-2/3 oz sugar
10-1/8 fl oz cream
7/8 oz butter
17-1/2 oz roasted mixed nuts
1/4 tsp rock salt
Utensils:
1 saucepan
1 wooden spoon
1 circular tart tin
28'cm parchment paper (DO NOT use waxed paper!)
500g any type of raw beans
1 fork
Always Enjoy!
Here are the ingredients for your convenience:
7-3/4 oz ready-made short crust pastry dough, thinly rolled
10-2/3 oz sugar
10-1/8 fl oz cream
7/8 oz butter
17-1/2 oz roasted mixed nuts
1/4 tsp rock salt
Utensils:
1 saucepan
1 wooden spoon
1 circular tart tin
28'cm parchment paper (DO NOT use waxed paper!)
500g any type of raw beans
1 fork
Always Enjoy!
2 comments:
I’ll have to make a new rule for myself. Don’t come to your blog when I am hungry! Everything looks so delicious!
Thank you Sorina... I try to stay away from it too!
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