Dulce De Leche Tart with Salted Brulee Nut Crust

Serves 2
  • Steps
  • Ingredients


  1. Preheat oven to 180C (fan-forced). Grease two 10cm loose-based tart tins (base measures 8cm).
  2. Cut out two 11cm rounds from pastry sheet. Line prepared tart tins with pastry, trimming excess. Place another tart tin on top of each pastry-lined tin.
  3. Cook in oven for about 10-12 minutes, or until pastry is golden brown. Remove and cool slightly.
  4. To make nut crust, place sugar in a small saucepan over a medium-high heat. Cook, without stirring, for about 7-8 minutes, until sugar is dissolved and melted and turns a dark golden brown. Quickly remove from heat and stir in nuts, salt and thyme.
  5. Spoon mixture onto a sheet of baking paper. Top with another sheet of baking paper and gently roll until about 1cm thick. Set aside to cool.
  6. To serve, spoon dulce de leche into tart shell. Break nut crust into shards and arrange on tart. Serve with ice-cream.