for 4 pieces

Dough

100 g	white flour
20 g	sugar
1 pinch	salt
50 g	butter, cut into pieces, cold
1 ½ tbsp	water

Caramel

1 dl	cream
150 g	Fine Food All Butter Fudges, coarsely chopped
1 tbsp	butter

To decorate

40 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
¼ tsp	Fine Food Murray River Salt Flakes

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.

To shape

Roll out the dough between two sheets of baking paper to approx. 4 mm thick, cut out 4 circles (approx. 11 cm in diameter), place in the prepared moulds. Prick the tart bases firmly with a fork, chill for approx. 15 mins.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Remove the tart bases from the moulds, leave to cool on a rack.

Caramel

Bring the cream, fudge and butter to the boil while stirring. Reduce the heat, stir until the fudge has melted. Divide the mixture between the tarts, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.

To decorate

Scatter the nuts on top of the tarts, sprinkle with salt.

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