Honey & Walnut Tart

A Christmas tart, perfect with cream or ice cream.

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  • 20cm cooked sweet pastry case
  • 40g butter
  • 75g runny honey
  • 100g dark brown soft sugar
  • 75ml double cream
  • 2 medium eggs, beaten
  • 1 tsp vanilla extract
  • 125g walnut pieces

Preheat the oven to 170°C and place the pastry case on a baking sheet.

Gently heat the butter, honey and sugar in a pan until dissolved. Remove from the heat and allow to cool a little.

Stir in the double cream, eggs, vanilla extract and mix well. Add the walnut pieces and then tip into the pastry case.

Bake for 25-30 minutes until golden-brown and the centre is still slightly wobbly.

Remove from the oven and allow to cool slightly before serving with cream or ice cream.

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