Nut tart with cream

Recipe from: 11/28/1996 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • CRUST
  • 500
    ml
    cake flour
  • 30
    ml
    sugar
  • 160
    ml
    butter
  • 1
    extra-large egg, lightly whisked
  • 45
    ml
    ice water
  • 1
    egg white, lightly whisked
  • FILLING
  • 6
    extra-large eggs, whisked
  • 250
    ml
    brown sugar
  • 190
    ml
    golden syrup
  • 60
    ml
    butter, melted
  • 125
    ml
    each hazelnuts, pecan nuts, walnuts and macadamias, chopped
  • instant cream
 

Method

1 hour
 
Preheat the oven to 180 ºC (350 ºF). Spray a 26 cm pie dish with non-stick spray. Combine the cake flour and sugar in a mixing bowl. Grate the butter and rub in until the mixture resembles breadcrumbs. Add the egg and mix lightly. Add just enough water to form a stiff, pliable dough. Press into a ball and wrap in plastic wrap. Chill for 30 minutes. Roll out the dough until 3-5 mm thick and line the pie dish. Line the crust with a sheet of baking paper and fill with dried beans or rice. Bake for 15 minutes before removing the beans and paper. Cool slightly and brush with egg white. Mix all the filling ingredients except the nuts. Mix well and add the nuts. Turn into the crust and bake for 40-45 minutes or until the filling has set and is browned. Cool and slice. Serve with instant cream. Serves 6.
 

Read more on: bake
 

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