| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Swiss |
Nuts, Swiss, Tarts |
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 |
|
Fresh cream |
| 30 |
g |
Honey |
| 450 |
g |
Shelled walnuts, halved |
INSTRUCTIONS
(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
A Message from our Provider:
“God owns you, and every molecule you have ever touched”