NONNA world weary tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

STEPS 1. Roast nuts at 160 °C for 5–7 min. Don’t burn them.

Step 2

2. Blitz biscuits, mix with butter + salt. Press into tin. Bake 8 min at 160 °C. Cool.

Step 3

3. Heat cream + sugar to 80–85 °C. Add wattleseed + vanilla, steep 5 min, strain. Reheat with glucose. Pour over chocolate, rest 1 min, stir glossy. Cool to 35–38 °C. Pour in shell. Chill 2–3 hrs

Step 4

4. Cook sugar + water to 180–185 °C. Stir in nuts + salt. Cool. Blitz sandy. Re-bake thin layer at 160 °C for 8–10 min. Cool, snap into shards.

Step 5

5. Slice tart with hot knife, clean between cuts. Top with shards and optional garnish.