for 12 pieces

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 lenghtwise, seeds scratched 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 pinch

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

How it's done

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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