Posted: March 23, 2016 Filed under: Recipes | Tags: recipe, tart, walnut
This is the first tart I ever made and it turned out so well! I got it from the National Trust cookbook and I wanted to share it – it is also made with my favourite ingredient – HONEY! It has been such a hit with friends and family that I am making my second one this week.
For the pastry:
175g / 6oz plain flour
85g / 3oz butter
40g / 1.5oz icing sugar
2 tbsp water
For the filling:
85g / 3oz butter
100g / 3.5oz set honey
4 medium eggs
175g / 6oz demerara sugar
100g / 3.5oz walnut pieces
100g / 3.5oz roughly chopped, toasted hazelnuts
- Add the flour, butter and icing sugar together and rub the butter in until it is a mixture of fine crumbs.
- Gradually mix in the water to make a smooth dough.
- Lightly knead the pastry.
- Roll the pastry out on a lightly floured surface until a little bigger than 23cm / 9 inch tart tin.
- Butter the tart tin.
- Press the pastry into the tin and trim above the top (this will allow for shrinkage).
- Prick the base.
- Chill for 30 minutes.
- Preheat the oven to 190 degrees C / gas mark 5 / 370 degrees F.
- Line the tart tin (which has the pastry in it) with baking paper and baking beans.
- Bake for 10 minutes.
- Remove the paper and the beans.
- Bake for 5 minutes.
- Melt the butter over a low heat.
- Take the melted butter off the heat and add in the honey.
- Beat the eggs lightly in a separate bowl.
- Beat the eggs into the butter mixture.
- Add the sugar.
- Mix until smooth.
- Sprinkle the nuts over the base of the tart case.
- Pour the mixture over the nuts.
- Bake for 30-40 minutes or until the filling is set.
- Leave to cool.
Cut into wedges and serve with thick cream, ice cream or crème fraiche. And of course it is also perfect with a cup of tea!
Posted: January 18, 2015 Filed under: Recipes | Tags: dessert, pudding, recipe
3 cups of milk
1/2 cup flour
3/4 cup sugar
1/2 tsp vanilla essence
Pre-heat the oven to 200C (4ooF). Boil the milk, adding the butter. Mix the flour, sugar and eggs together, beating well. When well mixed, pour the boiling milk and butter mixture into the flour mixture. Mix well and add the vanilla essence. Bake in a greased ovenproof dish for 30-35 minutes at 200C.