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Nutty November tart

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Tuesday, 26th October 2021, 08:00

Go nuts for this delicious dessert – it’s sure to be a crowd pleaser the next time you have guests over!

For the pastry
175g/6oz plain flour
85g/3oz butter
40g/1.5oz icing sugar
2 tbsp water

For the filling
85g/3oz butter
4 medium eggs
100g set honey/3.5oz
100g/3.5oz walnut pieces
100g/3.5oz toasted hazelnuts
175g/6oz demerara sugar

1. In a bowl, add the flour, diced butter and icing sugar, and rub together until it resembles breadcrumbs. Add the water and mix until it forms a smooth dough.

2. Butter a 23cm loose bottomed tart tin. Knead the pastry lightly then roll out on a floured surface just a bit larger than the tin.

3. Carefully lift and place into the tin. Prick the base all over with a fork then put into the fridge to chill for around 30 minutes.

4. Meanwhile, preheat the oven to 190°C (375°F/gas mark 5).

5. Remove the pastry base from the fridge and line with greaseproof paper then baking beans.

6. Bake for 10 minutes, remove the paper and beans and cook for a further five minutes.

7. Melt the butter in a saucepan, remove from the heat and stir in the set honey.

8. Beat the eggs lightly in a bowl then pour in the butter mix followed by the sugar. Mix together well.

9. Chop the hazelnuts and walnuts and sprinkle onto the base of the tart. Pour over the honey mixture and bake for 25-35 minutes. After 20 minutes check it isn’t browning too much and if so cover lightly with a piece of foil. Continue to cook until set.

10. Leave to cool then cut into slices. This goes beautifully with extra thick cream.

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