Nutcracker Tart

Name: Nutcracker Tart
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 125 g Butter or margarine; 200 g Flour; 50 g ground hazelnuts; 180 g Sugar; 1 egg (size M); 75 g Pecans, Brazil nuts and cashew nuts

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

125 g Butter or margarine
200 g Flour
50 g ground hazelnuts
180 g Sugar
1 egg (size M)
75 g Pecans, Brazil nuts and cashew nuts

Directions

1
Coarsely dice the fat. Knead with flour, hazelnuts, 80 g sugar and egg to a smooth dough. Cover and put in a cool place for about 30 minutes. Roll out the dough on a floured work surface to a thickness of about 4 mm. Grease a tart tin (approx. 23 cm Ø) and line with the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) on the lower rack for about 20 minutes. Remove from the oven, allow to cool for approx. 20 minutes and take out of the tin.
2
Caramelise the remaining sugar bit by bit in a pan. Deglaze with 100 ml water and let it boil down to a thick consistency. Spread the nuts on the tart and pour the caramel over them. Let it cool down for about 20 minutes. Results in about 8 pieces. Serve with vanilla ice cream seasoned with grated nutmeg