Spicy nut tart

Spicy nut tart

Total: 2 hr 35 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 621 kcal
, Fat: 46 g
, Carbohydrate: 39 g
, Protein: 11 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

180 g butter, soft
120 g sugar
1 pinch sea salt (e.g. Fine Food Murray River Salt Flakes)
1 egg
¼ organic lemon, use grated zest only
1 vanilla pod, cut open lengthwise, seeds scraped out
250 g white flour
50 g shelled ground almonds
1 pinch baking powder

To roast the nuts

300 g walnut kernels, coarsely chopped
100 g pine nuts

Filling

50 g liquid honey
200 g sugar
2 dl double cream
½ tsp sea salt (e.g. Fine Food Murray River Salt Flakes)
1 tsp allspice, ground

To bake

2 pinches sea salt (e.g. Fine Food Murray River Salt Flakes)
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Utensils

One springform pan (20 cm in diameter), base lined with baking paper, sides greased

How it's done

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Dough

Place the butter in a bowl, whisk in the sugar and salt flakes using the whisk attachment on a hand mixer. Whisk in the egg, lemon zest and vanilla seeds. Combine the flour, almonds and baking powder, add to the mixture, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Roll out two thirds of the dough between two sheets of baking paper to a thickness of approx. 3 mm, place in the tin, press the dough firmly around the edge of the tin. Prick the tart base firmly with a fork. On a lightly floured surface, roll out the remainder of the dough into a circle (approx. 4 mm thick) to match the size of the tin, place on a sheet of baking paper. Chill the base and lid for approx. 30 mins.

To roast the nuts

Spread the walnuts and pine nuts on a baking tray lined with baking paper. Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. Remove the nuts.

Filling

Warm the honey in a pan, gradually add the sugar. Reduce the heat, swirling the pan occasionally until a brown caramel has formed, pour in the cream, reduce for approx. 5 mins. until the caramel has dissolved. Add the nuts, salt flakes and allspice, mix, leave to stand for approx. 2 mins. Spread the warm nut filling over the tart base.

To cover the tart

Place the lid on top of the tart, press the edges down firmly with a fork, prick.

To bake

Approx. 20 mins. in an oven preheated to 220 °C (convection). Remove from the oven, sprinkle the salt flakes on top, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool.

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