150g mixed Lucky nuts (almonds, cashews, hazelnuts and walnuts)
⅓ cup (90g) caster sugar
2 tbsp cream
250g mascarpone
2 tbsp soft brown sugar
1 tsp vanilla essence
½ cup (125ml) cream, extra
18 cm ready-made cooked shortcrust pastry flan
Preheat oven to moderate 180ºC (350ºF).
1.
Spread out the nuts on a baking tray and roast for 5 mins, or until lightly golden, then allow to 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 evenly - keep the sugar moving or it might start to colour on one side before the other side has melted.
3.
When it starts to colour, keep swirling until the toffee is an even colour and then remove from the heat. Plunge the base of the saucepan into cold water.
4.
Stir in the cream, being careful as it will spit a little. Stir until smooth. Cool slightly.
5.
In a separate bowl, using an electric beater, beat the mascarpone, brown sugar, vanilla and extra cream until mixed together, being careful not to over-mix or it will curdle. Evenly spoon into the flan base and arrange nuts over the top.
6.
Drizzle toffee sauce over the tart in a zigzag pattern. Chill until ready to eat.
