Mixed Nut Tart
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 1 ¼ cups sugar
- ¼ cup water
- ⅔ cup cream (38% fat)
- 2 Tbsps unsalted butter
- 1 Tbsp honey
- 1 tsp vanilla extract
- 2 cups mixed Nut (coarsely chopped, e. g. walnuts, pecans, almonds, macadamias, almonds)
Preparation
Kitchen utensils
2 Pots mit Deckel, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Small bowl, 1 Large knife, 1 Bowl, 1 Fork zum Pellen, 1 Teaspoon, 12 Wooden skewers, 1 Baking sheet, 1 Pastry brush, 1 Immersion blender, 1 Paper towel, 1 Box grater, 1 Parchment paper, 1 Wooden spoon
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a rectangular tart tin.
3.
Roll out the pastry on a floured surface and line the dish. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes. Remove the paper and beans.
4.
For the filling: heat the sugar and water in a apn until the sugar has dissolved. Increase the heat and bring to a boil. Boil without stirring until the mixture is deep amber, swirling the pan, occasionally.
5.
Reduce the heat and gradually whisk in the cream (the mixture will bubble). Stir until smooth. Add the butter, honey and vanilla, then stir in the nuts.
6.
Pour the mixture into the pastry case and bake for 20 minutes. Cool in the tin until the filling is set, then place on a wire rack to cool completely.
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