This recipe is a real crowd-pleaser. It can be served up for dessert, with a hot beverage or something for your nighttime sweet tooth that we all know we get. It has a tasty nutty crunch from the nuts and a buttery, fluffy texture from the shortcrust pastry.
This recipe is vegan friendly and if you have gluten allergies, swap the shortcrust pastry for something gluten-free. The recipe serves up to ten people.
- Ready rolled shortcrust pastry
- Coconut cream (160g)
- Sea salt (2 tsp)
- Hazelnuts whole( 200g)
- Pecans (100g)
- Light brown sugar (200g)
- Vanilla extract (2 tsp)
- Dark chocolate (100g)
Preheat your oven to gas mark four or 180c, line a tray with baking parchment. Unroll the ready rolled pastry onto the tray. Push the pastry into the sides of the tray to create a border. Pop into the freezer for around 10 minutes to avoid the pastry falling down.
Place the pastry into the preheated oven for 30 minutes. Once golden, remove from the oven.
In a medium saucepan, pour the coconut cream in and cook until it becomes liquid. Once liquid, add in the sugar and continuously stir for 5 minutes. The mixture should get darker and thicken. Finally, sprinkle in the salt to the caramel.
Get the nuts and put them into a bag, and beat them until you have some smaller and medium-sized pieces. Add into the caramel sauce and completely cover the nuts. Add in the chocolate and put it into heat until it melts into the sauce. Once melted, remove from the heat and add in the vanilla.
Pour the nut mixture into the cooked pastry, making sure it's even on all sides, put into the oven for 3 minutes. Once cooked, allow cooling in the fridge for 40 minutes until it is nice and firm. Serve in slices and enjoy with cream or on its own.