William & Zoe's Caramel Tart


  • Serves: 6



470g plain flour

180g icing sugar

60g ground almonds

4g salt

240g butter

100g egg



280g caster sugar

50ml madeira

1L cream

Pinch salt

70g Muscavado sugar

270g egg yolk


Ice Cream

355ml cream

355ml milk

100g sugar

4 egg yolks

Pinch salt

1 vanilla pod

2 orange zest

5cm piece of ginger



300g sugar

60ml water

200g roast macadamia nuts, chopped

25g butter

1 tsp. baking soda


1. For the pastry sift together the flour, icing sugar, ground almonds and salt. Add the chilled butter and blitz in a food processor until it forms fine crumbs. Then add the egg yolks to the mix and whiz until combined. Form into a dough and place in the fridge to rest.

2. To make the filling place the sugar in a medium sized saucepan and place on the heat. Swirl the pan once the sugar starts to melt but do not stir it. Once it is a golden amber colour, add the madeira but be careful, as it will spit. Whisk in a pinch of salt and then slowly pour into the cream, whisking the whole time. Remove from the heat and set aside to cool.

3. Lightly beat the muscavado sugar with the egg yolks. Slowly add the caramel cream to the eggs and sugar. Strain the mixture through a fine sieve into a bowl and skim any bubbles of the top.

4. For the ice cream make a crème anglaise by bringing the milk, cream, sugar, grated ginger and vanilla to a boil in a medium saucepan. In a large bowl, whisk the egg yolks. Once cream mixture comes to a boil add it very slowly to the egg yolks making sure it does not curdle. Return to the pot and cook on low until slightly thickened. Chill crème anglaise then churn in an ice cream maker.

5. Roll out the pastry to about 3mm thick. Line a tart tin with the pastry, trimming all the excess by rolling a rolling pin along the edge. Rest in the fridge for 15-20mins.  Fill the tin with baking beads and bake for 20 minutes at 160 degrees. Remove the beads then bake for a further 5-10 minutes until golden. Let the pastry shell cool a little, then pour the caramel cream into the tart and bake at 110 degrees for 40-50 minutes until just set. Allow to cool completely before slicing into pieces.

6. For the brittle melt the sugar and water in a medium sized pot over a medium heat. Once melted turn up the heat and cook until golden.  Whisk in the butter. Then quickly whisk in the baking soda. Quickly stir through the nuts and spread out on a baking tray. Chop.

7. Once the tart is cooled slice in to fingers. To plate put a slice of the tart with a pile of the brittle and a spoon of ice cream. Place an edible flower on each plate.

This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.