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Caramel and Walnut Tart

Serves 4-6

300g caster sugar
80ml water
300ml Lewis Road Creamery single cream
2 free-range eggs, beaten
150g Kernelz walnut pieces

Cook the caster sugar and water in a saucepan, without stirring, until golden brown. Remove from heat. Allow to cool a little. Whisk cream into hot caramel. Set aside to cool. When the caramel is cool, stir in the beaten eggs and mix well. Place walnuts in the bottom of the tart cases and pour over the caramel.

Bake at 180˚C for 25-30 minutes or until set.

Serve with Zany Zeus Crème Fraiche  or Zany Zeus mascarpone

Sabato


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