| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Swiss |
Tarts, Nuts, Swiss |
1 |
Tart |
INGREDIENTS
| 100 |
g |
Flour |
| 250 |
g |
Sugar |
| 300 |
g |
Butter |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 |
|
Egg yolk; for glasing |
| 1 |
pn |
Salt |
| 1/2 |
|
Lemon; grated zest |
| 450 |
g |
Sugar |
| 3 |
dl |
Fresh cream |
| 30 |
g |
Honey |
| 450 |
g |
Shelled walnuts; halved |
INSTRUCTIONS
SHORTBREAD PASTRY
FILLING
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Rub in
the flour, sugar and butter by hand . Add the eggs, egg yolk, salt and
grated lemon zest. Thoroughly mix to a paste. Using 2/3 of the pastry, line
2 flan rings (20 cm diameter) and prick the bases with a fork. Filling:
Melt the sugar (without water) to a light caramel. Add the cream at once
and return to the boil. Mix in the honey and add the nuts. Spread the
mixture on an oiled marble slab and leave until just warm (Important: fill
the flan rings whilst still warm). Fill with the nut filling to 3/4 of the
height of the rings and cover with the rest of the pastry. Brush with the
egg yolk and mark with a fork. Bake for 25 minutes at 200 oC. Note
: This cake should be kept for 24 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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