Diwali Traybakes

Preheat the oven and prepare the tin: Preheat the oven to 200˚ Celsius. Grease and line the base of a 20cm square baking tin. The jam can cause some sticking, especially along the sides of the tin, so please do not skip this.

Make the base: Place all the ingredients, except the melted butter and roughly chopped pistachios into a large mixing bowl. Pour in the melted butter and cut through the mixture with a butter knife until it comes together. The mixture can be clumpy, but this is fine and is wanted for the crumble.

Set aside the crumble: Remove 140g of the dough and set in the fridge to use as the crumble, later.

Bake the base: Press the base down into the tin. Dock the base with a fork (i.e. poke little holes in with a fork) and place in the oven to bake. Bake for 25 minutes, until the base is slightly tan and the edges of the shortbread are turning a golden brown.

Lower the oven temperature: Remove the base once baked and reduce the oven to 180˚ Celsius.

Add on the jam: Spread the jam onto the base.

Add on the crumble and bake: Remove the remaining dough from the fridge and sprinkle over the jam. Try not to crumble it too finely as you want some texture. Then throw on the roughly chopped pistachios for additional texture. Bake for 20 minutes until the top begins to turn a very slight brown.

Dust with icing sugar and serve: Let the Hungarian tart cool completely before lifting out of the tin. Then dust with a bit of icing sugar, slice into squares and serve.

Preheat the oven and prepare the tin: Preheat the oven to 200˚ Celsius. Grease and line the base of a 20cm square baking tin. The jam can cause some sticking, especially along the sides of the tin, so please do not skip this.

Make the base: Place all the ingredients, except the melted butter and flaked almonds into a large mixing bowl. Pour in the melted butter and cut through the mixture with a butter knife until it comes together. The mixture can be clumpy, but this is fine and is wanted for the crumble.

Set aside the crumble: Remove 130g of the dough and set in the fridge to use as the crumble, later.

Bake the base: Press the base down into the tin. Dock the base with a fork (i.e. poke little holes in with a fork) and place in the oven to bake. Bake for 25 minutes, until the base is slightly tan and the edges of the shortbread are turning a golden brown.

Prepare the strawberries: Whilst the base is baking, and the crumble is chilling, begin by preparing the strawberries. Dice the strawberries into little cubes, you do not want them to be too chunky. Add in the lemon juice and icing sugar and mix to combine. Set aside to macerate.

Lower the oven temperature: Remove the base once baked and reduce the oven to 180˚ Celsius.

Add on the jam and strawberries: Spread half of the jam onto the base. Then add the strawberries onto the jam, being mindful to remove any excess liquid from the strawberries. This will make the base soggy. Finally, spread on the remaining jam over the fresh strawberries.

Add on the crumble and bake: Remove the remaining dough from the fridge and sprinkle over the jam. Try not to crumble it too finely as you want some texture. Then throw on some flaked almonds for additional texture. Bake for 20 minutes until the top begins to turn brown.

Dust with icing sugar and serve: Let the Hungarian tart cool completely before lifting out of the tin. Then dust with a bit of icing sugar, slice into squares and serve.

Preheat the oven and prepare your tin: Preheat the oven to 200˚ Celsius. Grease and line the base and sides of a 20cm square tin with baking paper and set aside.

Combine the dry ingredients, except the flour: Add all ingredients except the flour and butter into a bowl and stir to combine.

Pour in the melted butter and add cake flour: Add the melted butter to the dry ingredients and mix to combine. Then sift in the flour and mix until a dough is formed.

Bake and cool: Press the shortbread into your baking tin and use the back of a glass to get it nice and smooth. Then dock with a fork and bake for 20 – 25 minutes until the shortbread is nice and golden brown. Let it cool completely before adding the caramel layer.

Make the caramel: Place all the ingredients in a medium pot and cook, making sure to stir constantly until the mixture comes to a simmer. Reduce the heat to low and continue to stir until the mixture has thickened and darkened a shade. This should take from 5 – 10 minutes depending on your stove. The caramel is ready when it pulls away from the base of the pot slightly.

Pour onto your shortbread: Immediately pour the caramel onto the shortbread and let it set for 45 minutes.

Prepare the dark chocolate: Melt the chocolate in 15 second bursts in the microwave. Add the oil to thin it a bit. Then spread it onto the caramel layer. Let it dry until it is a bit tacky then sprinkle with the sea salt.

Set: Let it set in the fridge for a few hours before slicing with a very sharp knife.