Sunday, March 5, 2017

Nutty Tart

Nutty Tart
(recipe adapted & modify slightly from here)

Tart Shell
1 cup Blue Jacket Plain Flour
1.5 tsp sugar
1/4 tsp salt
60g cold butter
1/4 cup cold water

Tart Filling

30g butter
1/2 cup dark brown sugar
1/4 cup honey
3 Tbsp light corn syrup
3 eggs @ room temperature, lightly beaten
1 Tbsp Blue Jacket Plain Flour
 1/4 tsp salt
2 Tbsp Rum
1 cup nuts (macadamia, cashews & almonds)

1. Shell: Place the flour, sugar & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Fillings: Place the butter in a small saucepan. Melt the butter over medium low heat till it turns brown. Remove from heat & pour into a mixing bowl to cool down slightly. Whisk in the sugar, honey, corn syrup, rum & eggs until the mixture is thoroughly blended.

3. Sprinkle the nuts in an even layer in the bottom of the tart shell. Carefully pour the fillings over the nuts. Bake until the filling is golden brown.

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