Looking for a new job is scary. Mainly because interviews are scary. You dress up in uncomfortable clothes that you hope make you look “professional,” then march into some unfamiliar office to have a conversation with someone you’ve never met. And not just any conversation, it’s a conversations about your overall skills and value as a person. I normally spend most of the interview trying to make sure that I don’t smile too much, and worried that my armpit stains are going to start to show-an unfortunate side effect of my nervousness is that I begin to sweat profusely. It definitely doesn’t make going to interviews any easier.
So then, after I’ve babbled on to the woman or man sitting in front of me about how I would be happy to mow their lawn on the weekends if they would only give me this job, I get up, walk out, and immediately begin to kick myself for things that I did or didn’t say. It’s brutal, tortuous, and just plain awful. The minute after an interview I need comfort, and can only think of getting home, changing into yoga pants and spending the remainder of the day watching Sex and the City DVDs while drinking iced coffee.
I have similar experiences when it comes to food. Last week I made this, and that was terrifying. Then, I made my first tart shell, which was easy, but I get nervous by new things. When it came to the filling, I knew that I wanted a recipe that was the food equivalent of my old yoga pants. Something that I’ve made a million times before and I know without a doubt I will enjoy. This toffee nut tart is perfect. It is super, super easy to make, always impressive looking, and tastes divine. The filling is light and airy and gives a nice contrast to the crunchy nuts. If you’re going to an interview anytime soon, it would probably be good to have something like this waiting for you at home.
Toffee Nut Tart
Adapted from Quick Recipes
1 ½ cups unsalted mixed nuts
½ cup superfine sugar or powdered sugar
½ cup whipping cream, plus 2 tablespoons
1 cup mascarpone cheese
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 baked tart shell
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 stir 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. 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 the 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.
Toffee Nut Tart
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