Mix the butter and sugar in a mixer with the paddle attachment until soft and creamy

In a bowl mix the egg, salt and vanilla extract before gradually adding to the mixer until smooth

Add the flour until just combined, making sure not to over mix it

Shape into a disc, cover in cling film and chill for one hour

Preheat the oven to 160C fan

Roll out the dough thinly and line a 23cm tart ring, leaving some hanging over the edge to allow for shrinkage, freeze for 30 minutes

Bake in the oven until light golden brown - about 15 minutes

Remove from the oven and cool in the pan, reduce the oven temperature to 120C fan

(Once the pastry is cool, trim the excess using a vegetable peeler)

Now make the filling - place the walnuts in a non-stick baking pan and cook in the oven for 10 minutes

In a pan heat the glucose syrup and sugar over a low heat until the sugar dissolves, then boil to a rich caramel brown, this will happen fairly quickly so don't take your eyes off the pan except to do the following point!

While the syrup boils warm the cream in a separate pan

At this point put on your oven gloves to protect yourself from the steam about to come. Take both pans off the heat and carefully pour the warm cream into the caramel and stir it constantly until it stops bubbling

Add the walnuts to the caramel

Pour the filling into the cooled tart case and spread evenly

Chill for at least an hour before serving