INGREDIENTS

• Dark shortcrust pastry:
• 50 g/2 oz sugar
• 1 egg
• 150 g/5 oz wheat flour
• 1 heaped tbsp baking cocoa powder
• Caramel:
• 200 g/7 oz sugar
• 200 ml/ 7 fl. oz. cream
• Filling:
• 300 g/10.5 oz mixed nuts (e.g. Brazil nuts, pecans, walnuts, hazelnuts, cashews)
• 100 g/3.5 oz dark chocolate
• 200 ml/7 fl. oz. cream

Also:

• Butter for greasing
• Wheat flour for dusting

HOW TO MAKE IT

1. Preheat the oven to 180 °C top/bottom heat (160 °C fan).
2. TKnead a smooth pastry from the ingredients listed. Grease the STAUB gratin dish (27 x 20 cm) with butter and dust with flour, tapping off any excess flour. Spread the dough evenly directly in the gratin dish and also raise a rim. Prick several times with a fork. Place the dish on the rack in the oven and bake the pastry for approx. 10-15 minutes. Then remove and leave to cool.
3. For the caramel, slowly melt the sugar in STAUB frying pan over a medium heat and cook to a light caramel color. Stir in the butter and dissolve. Pour in the cream and continue stirring. Stir over a medium heat until a homogeneous mixture has formed. Leave the caramel to cool slightly.
4. In the meantime, melt the chocolate in a bain-marie. Spread the nut mixture evenly over the pastry base. Pour over the slightly cooled caramel and decorate with liquid chocolate.
5. Before serving, whip the cream until stiff, spread over the tart and smooth down.

TIP

1. Pricking the pastry prevents bubbles from forming and ensures that the pastry bakes evenly.
2. STAUB‘s enamelled gratin dishes are versatile. A real eye-catcher not only as a mold for the oven but also on the table.