Nut Tart

Ingredients

• 1 Vanilla bean
• 220 g softened butter
• 4 eggs
• 200 g forest honey
• 220 g flour
• 3 tsp baking powder
• 1 tsp cinnamon
• 200 g finely chopped walnuts
• 100 ml cream sherry
• 200 g white chocolate
• 2 tbsp instant espresso powder
• 50 ml whipping cream
• 3 tbsp nut liqueur
• 80 g Walnuts

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds. Cream the butter and gradually fold in eggs, honey, and vanilla seeds. Mix flour with baking powder, cinnamon, and walnuts, then stir into the butter mixture. Finally, add the cream sherry.

3. 3.

   Pour the batter into a parchment-lined pan and bake for 50-60 minutes (check with a toothpick). If the cake darkens too quickly, cover it with parchment paper in time. Remove, let cool slightly, transfer to a wire rack and allow to cool completely.

4. 4.

   For the cream, roughly chop the chocolate. Dissolve the espresso powder in the cream, bring to a boil, pour over the chocolate and stir until melted. Add the liqueur, let the mixture cool a bit, then whisk briefly with a mixer. Spread the nut cream over the cake, sprinkle with chopped walnuts.