Serves 8
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This indulgent caramel nut tart combines sinfully sweet ingredients such as condensed milk, icing sugar and syrup for a one-of-a-kind festive treat. Straight out of the oven, the tart will be sure to appeal to both the old and young alike, with the universally loved flavours of nuts, buttery pastry and more.


  • 1¼cup (185 g) plain flour
  • ¼ cup (40 g) icing sugar
  • 100 g cold butter, chopped
  • 1 egg
  • 375 g good-quality unsalted mixed nuts
  • 2 tbsps sesame seeds
  • 2 395 g cans sweetened condensed milk
  • 60 g butter
  • ⅓ cup (115 g) golden syrup

Place the flour, icing sugar and cold butter in a food processor and process until combined. Add egg and process until just combined. Turn out onto a floured bench and knead gently into a soft dough. Wrap the pastry in plastic wrap and refrigerate for 30 mins.


Lightly grease a 23 cm round loose-base flan tin. Roll pastry out on a lightly floured surface (or between 2 sheets of baking paper) until large enough to line the tin, about 3 mm thick. Use a rolling pin to lift the pastry into the tin; press into side.


Trim the edge and prick the pastry with a fork over the base. Refrigerate for 30 mins.


Preheat oven to 200 C (180 C fan-forced). Line pastry with baking paper and cover with uncooked rice or beans (or pastry weights) to weigh the paper down; place tin on an oven tray. Bake for 15 mins, then remove the paper and weights, and bake for a further 10 mins or until browned lightly. Cool.


Meanwhile, place the nuts and sesame seeds on an oven tray. Roast in oven for about 8 mins or until fragrant and browned lightly. Reserve cup of nuts and seeds for decoration.


Combine the condensed milk, butter and golden syrup in a medium saucepan; stir over a medium heat until boiling. Stirring constantly, cook over medium heat for about 10 mins or until mixture is thick and a caramel colour.


Working quickly, combine the hot caramel, remaining warm nuts and seeds in pan; spread mixture into the pastry shell. Decorate top of tart with reserved nuts and seeds.


To serve, cut with a sharp knife heated with hot water and cleaned after each cut.

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