Toffee Nut Tart

Preheat the oven to 350 degrees. Spread the mixed nuts onto a baking sheet and roast in the oven for 5 minutes, or until they begin to brown. Set aside and allow to cool.

Meanwhile, place the superfine sugar in a small saucepan and cook, stirring constantly over medium heat until the sugar dissolves and turns golden, about 2-3 minutes. Turn the heat down to low and slowly stir in only 2 tablespoons of cream. Stir until the mixture is smooth and well combined and becomes a toffee syrup. Pull off the heat and allow to cool slightly.

Beat together the mascarpone cheese, brown sugar, ½ cup of cream and vanilla in a bowl until smooth and creamy. If the mixture is runny, continue beating until mixture begins to resemble whipped cream. Pour into a baked tart shell and smooth out evenly.

Sprinkle the nuts over the cream mixture. Using a spoon, drizzle the toffee syrup over the nuts, zigzagging over the tart. Chill until ready to serve.