Honey Nut Tart

Nut fans will adore this fabulous tart from Frank Bordoni, best served warm with lashings of creamy custard
By Frank Bordoni
Honey Nut Tart
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

For the pastry

  • 225 g plain flour
  • 110 g butter, diced
  • 100 g caster sugar
  • 4 egg yolks

For the filling

  • 40 ml olive oil
  • 75 g caster sugar
  • 2 tbsp honey
  • 1 egg
  • 65 g ground hazelnuts
  • 20 g flour
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 120 g mixed nuts and seeds
  • custard, to serve

Method

1. Preheat the oven to 190C/gas 5. Place all the ingredients for the pastry into a food processor and process until the dough comes together. Wrap in greaseproof paper and chill for about 20 minutes.

2. Roll out the pastry to line a 20cm loose-based tart tin. Bake blind for 15 minutes and set aside.

3. In the meantime, prepare the filling. Beat the oil, sugar, honey, egg, ground hazelnuts, flour, salt and baking powder together until the mixture becomes a smooth cream.

4. Stir in the nuts and seeds.

5. Spoon the filling into the cooled pastry case and smooth the surface using a spoon. Bake for 20 minute, until set.

6. Serve warm with custard.

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