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Spicy nut tart
45 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 621
  • Fat about 46g
  • Carbohydrates about 39g
  • Protein about 11g
This is needed
This is needed for 12 piece
Dough
  • 180 g butter, soft
  • 120 g sugar
  • 0.25 organic lemon, use grated zest only
  • 250 g white flour
  • 1 pinch baking powder
  • 50 g shelled ground almonds
  • 1 pinch sea salt (e.g. Fine Food Murray River Salt Flakes)
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1 eggs
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
  • 0.5 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)
Tools
  • One springform pan (20 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's 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.