sister herb
Official TTI Chef
Ingredients
For The Pastry:
400g flour, chilled
250g butter, chilled
100g sugar, chilled
Pinch of salt
1 large egg
For The Filling:
250g sugar
200ml double cream
2 tbsp good honey
200g roughly chopped walnuts
Method
Pre heat the oven to 180c / 355f.
Start your pastry similar to a crumble mix by pushing the butter into the flour. When this resembles breadcrumbs stir in the sugar and then the egg.
Mix this all together with your hands and form a ball with the completed pastry; cover with cling film and chill in the fridge for 30 minutes or so.
Next make a caramel with the remaining sugar; heat it in a large frying pan on a medium heat, not stirring. As it begins to turn brown and melted you can give it a bit of a stir to help it melt.
Once it is all melted turn off the heat and immediately pour in the cream, stirring as you do so. Once this is mixed in add the honey again stirring well. Finally, stir in the walnuts.
Now it’s time to line the pastry tin. If you’ve done this before you’ll know how, but basically roll out and cut a circle for the base then press this into place. Next roll out the sides, pressing these both into place and down against the base to provide a seal. Finally roll out a circle for the top.
Fill the now prepared tart case with the filling and place the pastry lid on top, pressing against the sides to seal.
Place into the oven for 15 minutes, then poke several holes into the top to allow the steam to escape. Return to the oven for approximately 20 minutes until golden, then remove.
Allow to cool for just a couple of minutes and then remove from the case.
Enjoy with ice-cream or a drizzle of cream.
Quick notes
You could use shop bought pastry – this will turn out just fine, but short-crust really isn’t difficult to make from scratch.
Variations
Try replacing about 50g of the flour with ground almonds for a slightly different texture and taste.
Preparation time: 45 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
