Toffee, hazelnut and whisky tart with raspberries
Go as generous on the whisky as you like for this indulgent toffee and hazelnut tart topped with juicy raspberries.
Ingredients
For the tart
- 100²µ/3½´Ç³ú hazelnuts
- 120²µ/4½´Ç³ú caster sugarÌý
- 25–50ml/½–2fl oz whiskyÌý
- 500ml/18 fl oz double creamÌý
- 7 free-range egg yolksÌý
- 40g/1½oz light brown sugarÌý
- 1 x 18cm/7in ready-made sweet pastry case
To serve
- 400g/7oz fresh raspberries
- 2 tbsp whisky
- 400g/14oz crème fraîche
Method
To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside.
Reduce the oven to 130C/110C Fan/Gas 1.
Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool.Ìý
Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve.ÌýPour into the sweet pastry case.
Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle.
Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature.Ìý
To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side.