Walnut and toffee tart

COOKING TIME 55 MINUTES

SERVES 6

375g (13 oz) shortcrust pastry (see here), chilled

250g (9oz) caster sugar

300ml (11fl oz) whipping cream

180g (6½oz) walnuts

Ice cream or whipped cream, to serve

ROLL OUT THE CHILLED PASTRY on a floured surface, to 5mm (¼in) thickness, and use it to line a 30cm (12in) tart dish (see here). Refrigerate the lined dish for 30 minutes, then preheat the oven to 190°C (400°F), Gas Mark 5 and blind bake the pastry case for 25 minutes (see here).

WHILE THE PASTRY IS COOKING, put the sugar and cream in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and remove immediately from the heat. Stir in the walnuts.

REMOVE THE PASTRY CASE FROM THE OVEN, and turn down the temperature to 190°C (375°F), Gas Mark 5. Pour the walnut filling into the cooked case, return to the oven and bake for a further 35 minutes. Remove from the oven and leave to cool, then refrigerate and serve cold with ice cream or whipped cream.