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Ingredients
- 2 cups walnut pieces
- 2/3 cup packed brown sugar
- ¼ cup butter cubed
- ¼ cup treacle/syrup mix
- ½ cup whipping cream
Ingredients
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Instructions
- Line a 9” loose bottom tart pan with the pastry and bake blind at 190 C for 12-14 mins. Cool
- Combine sugar, butter, syrup, 2 T cream and bring to the boil. Stir and cook for 1 min more
- Sprinkle walnuts over tart base and pour over hot mix
- Bake at 190 C for a further 10-12 mins until bubbling
- Cool and serve with whipped cream
Recipe Notes
Make Lily’s pastry or use bought shortcrust