Walnut and Honey Tart
Ingredients
Shortcrust pastry
250 gm Caster sugar
200 gm Walnuts
200 ml Double cream
2 Tbsp Honey
Method
Pre-heat the oven to 180�C.
Roll out the pastry and line a flan tin. Also roll out a round of pastry to make the lid of the pie.
Heat a frying pan and add the sugar, leave over a medium heat until it starts to caramelise. Swirl the pan to mix the sugar with the caramel. When fully metled, add the cream in a steady stream stirring as you go. Do not worry about any lumps that form as they will dissolve. When the mixture is smooth, add the honey and chopped nuts. Allow the mixture to cool slightly before pouring into the pastry case. Bake for 30-35 minutes.
Notes
It may be worth baking the base of the pie blind for a short while to ensure it is cooked through.
Acknowledgements
Hugh Fearnley-Whittingstall
24 Sep 2023
Shirl Seath