So England are out of the World Cup. Despite our home team being rapidly ousted from the tournament my boys remain glued to the TV. Not sharing their passion for football I have retreated to the kitchen. I’ve taken inspiration from the host nation Brazil for this recipe. Apparently they are very fond of sweet things like dulce de leche (or caramel by any other name). They even eat avocados as a dessert (which isn’t as weird as it sounds as avocados are a fruit after all) and I’ve found they make a lovely sorbet.
Ingredients (for the tart) – Make 1 x 23cm tart or 4 individual tarts
- 300g brazil nuts
- 150g plain flour
- 100g cold unsalted butter, cut into small cubes
- 50g caster sugar
- 2 large eggs
- 340g tin Carnation caramel or dulce de leche
- 1 tsp vanilla extract
- Place 100g of the brazil nuts in a food processor. Blitz until finely ground then add the flour, butter and eggs. Process until combined then add half an egg (which will be around 25 – 27g in weight if you want to be precise about it). Process again until a soft ball of dough is formed. Refrigerate for at least one hour before using.
- Preheat the oven to 200℃.
- Roll out the pastry and use it to line a 23 cm loose bottomed, deep flan tin or four individual loose bottomed flan tins (measuring about 12 cm in diameter). The nuts make this a very rich pastry which falls apart easily. If this happens just press it into the tin or repair any tears with the off cuts. Line the pastry case with baking paper and fill with ceramic or dried beans. Bake blind – five minutes for the individual tart cases or 10 minutes for the larger tart case. Remove the beans and paper and reduce the oven temperature to 180℃.
- To make the filling roughly chop 200g of the brazil nuts. Lightly beat 1½ eggs and mix with the caramel, vanilla extract and the chopped nuts. Pour into the part baked pastry case and bake for a further 20 minutes (individual tarts) or 25 – 30 minutes for the larger tarts. Allow to cool to room temperature before eating.
Ingredients (for the sorbet) Makes about 500-600ml
- Zest and juice from 3 limes
- 250ml coconut milk
- 100g caster sugar
- 2 very ripe avocados
- Put the coconut milk, sugar and lime zest into a small saucepan. Gently bring to the boil ensuring the sugar has dissolved then leave to infuse until completely cool. You could do this the night before and refrigerate it until required.
- Put the avocados in a food processor or blender with the lime juice. Strain the infused coconut milk into the processor or blender. Blitz until completely smooth.
- Freeze in an ice cream machine according to the manufacturers instructions. It should take around 15 – 20 minutes. Transfer to a tub and freeze until required. If not using immediately you may want to remove it from the freezer a good 20 minutes or so before serving.