Spicy nut tart

Total time: 2hr 35m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 621 Kcal, 11g Protein, 39g Carbohydrates, 46g Fat


  • Dough
  • 180 g butter, soft
  • 120 g sugar
  • 0.25 organic lemon, use grated zest only
  • 250 g white flour
  • 1 pinch baking powder
  • 50 g shelled ground almonds
  • 1 pinch sea salt (e.g. Fine Food Murray River Salt Flakes)
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1 eggs
  • To roast the nuts
  • 300 g walnut kernels, coarsely chopped
  • 100 g pine nuts
  • Filling
  • 50 g liquid honey
  • 200 g sugar
  • 2 dl double cream
  • 0.5 tsp sea salt (e.g. Fine Food Murray River Salt Flakes)
  • 1 tsp allspice, ground
  • To bake
  • 2 pinches sea salt (e.g. Fine Food Murray River Salt Flakes)
  • Utensils
  • One springform pan (20 cm in diameter), base lined with baking paper, sides greased

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  • Dough

    Place the butter in a bowl, whisk in the sugar and salt flakes using the whisk attachment on a hand mixer. Whisk in the egg, lemon zest and vanilla seeds. Combine the flour, almonds and baking powder, add to the mixture, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • To shape

    Roll out two thirds of the dough between two sheets of baking paper to a thickness of approx. 3 mm, place in the tin, press the dough firmly around the edge of the tin. Prick the tart base firmly with a fork. On a lightly floured surface, roll out the remainder of the dough into a circle (approx. 4 mm thick) to match the size of the tin, place on a sheet of baking paper. Chill the base and lid for approx. 30 mins.
  • To roast the nuts

    Spread the walnuts and pine nuts on a baking tray lined with baking paper. Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. Remove the nuts.
  • Filling

    Warm the honey in a pan, gradually add the sugar. Reduce the heat, swirling the pan occasionally until a brown caramel has formed, pour in the cream, reduce for approx. 5 mins. until the caramel has dissolved. Add the nuts, salt flakes and allspice, mix, leave to stand for approx. 2 mins. Spread the warm nut filling over the tart base.
  • To cover the tart

    Place the lid on top of the tart, press the edges down firmly with a fork, prick.
  • To bake

    Approx. 20 mins. in an oven preheated to 220°C (convection). Remove from the oven, sprinkle the salt flakes on top, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool.

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