recipes
Sweet pastry nut and seed tart
2023-03-15
Ingredients
For the sweet pastry crust
- 250g plain flour
- 100g butter (Valio)
- 50g icing sugar
- 1 tsp lemon zest
- Water to bind
You will also need
- 85g honey (Good Earth)
- 50g sugar
- 90-100ml double cream (Elmlea)
- 4 tbsp butter
- Good pinch salt
- Few drops vanilla extract
- 300-350g unsalted roasted mixed nuts (Good Earth)
- 80g unsalted roasted seeds pumpkin and sunflower (Good Earth)
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Method
Start by making the pastry and use to line a 20cm fluted flan tin. Bake blind completely for 20-25 minutes and trim off any excess. Put aside. Next make the filling by boiling together the honey with 1 tbsp water till slightly darker in colour. Add in the sugar, double cream, butter, salt and vanilla and continue to cook to a caramel for approximately 6-8 minutes. When ready immediately stir in the nuts and seeds to coat and remove off the heat. Spoon into the pastry base and allow to cool completely and set before serving
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