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Nut tart shortbread biscuits
30 m active | 1 h 12 m total
Nutrition facts per serving:
  • Energy in kcal about 169
  • Fat about 9g
  • Carbohydrates about 19g
  • Protein about 3g
This is needed
This is needed for 20 pieces
  • 200 g half-white flour
  • 100 g sugar
  • 1 pinch salt
  • 1 fresh egg, beaten
  • 80 g butter, cut into pieces, cold
  • 125 g sugar
  • 3 tbsp water
  • 100 g walnut kernels, coarsely chopped
  • 1 tbsp liquid honey
  • 1 dl full cream
To serve
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Shape the dough into a roll approx. 4 cm in diameter. Cover and chill for approx. 30 mins.
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, pour in the cream, simmer over a low heat until the caramel has dissolved, reduce for approx. 5 mins. Mix in the honey, remove the pan from the heat, leave to cool.
To shape the biscuits
Cut the roll into slices approx. 1 cm thick, place on a baking tray lined with baking paper.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.
To serve
Spread a dollop of caramel in the middle of each biscuit, sprinkle with fleur de sel.