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Nut tart
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Ingredients:
  • 150g plain flour
  • 75g butter, chilled, chopped
  • 1 egg yolk
  • 250g raw unsalted nuts
  • 60g caster sugar
  • 60ml golden syrup
  • 4.40 gm vanilla essence
Instructions:
  • Combine the flour and butter in a food processor until they resemble breadcrumbs. Then, add the egg yolk and 1 tablespoon of cold water, pulsing until dough forms.
  • Roll out dough to fit an 18cm fluted flan tin on baking paper, then line the tin with the pastry. Place baking paper over the pastry and fill with rice. Chill in the fridge for 30 minutes.
  • Preheat the oven to 180ºC. Blind bake the pastry shell filled with dried beans or rice for 15 minutes. Remove the rice and paper, then bake for an additional 15 minutes until golden brown. Allow it to cool completely.
  • Spread the nuts in the pastry case. Combine butter, sugar, golden syrup, eggs, and essence in a bowl until smooth. Pour the mixture over the nuts in the pastry case. Place tin on a baking tray and bake for 30 minutes, covering with foil halfway through to avoid over-browning. Allow to cool slightly before serving.

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