Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
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
  • 180 g butter, soft
  • 1 egg
  • 1 pinch sea salt (e.g. Fine Food Murray River Salt Flakes)
  • 120 g sugar
  • 0.25 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
  • 2 dl double cream
  • 200 g sugar
  • 50 g liquid honey
  • 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)
  • One springform pan (20 cm in diameter), base lined with baking paper, sides greased
View these products
And that's how it's done
And that's how it's done
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.
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.