Honey and nuts are a classic pairing, think Baklava! You can use any combination of nuts to make this tart. For this one, we've used walnuts, almonds and macadamia nuts and we've added lime zest on top to cut through the richness. Serve plain or with whipped cream!
For the recipe:
- 150 grams (1 stick + 3 tablespoons) softened butter
- 30 grams (2 ½ tablespoons) sugar
- 60 grams (½ cup) confectionary sugar
- 30 grams (¼ cup) almond flour
- 2 grams (½ teaspoon) salt
- 1 egg
- 250 grams (2 ¾ cups) cake flour
Makes enough dough for two 10 inch moulds.
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and the almond flour and continue mixing.
Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill overnight in refrigerator.
Divide your chilled tart dough in half. (Reserve the other half in the freezer for a future tart).
Roll out your dough to ¼ inch in thickness and line your tart mould (save scraps in freezer for future tart).
Place in the fridge for 30 minutes, then blind bake the shells using dried beans for weights.
- 140 grams sugar
- 30 grams honey
- 120 grams heavy cream
- 150 grams chopped mixed nuts (walnuts, almonds, macadamia)
- lime zest
- pinch of salt
Place nuts in a 300F degree oven until slightly toasted.
Make a caramel by combining the sugar and honey in a sauce pan and stirring constantly until you get a nice amber color.
Add heavy cream and a pinch of salt and combine.
Once cooled, mix in the nuts and pour into baked tart shells.
Add lime zest on top.