Nut Tart with Molasses

Ingredients

• 180 g flour
• 120 g cold butter
• 70 g fine sugar
• 1 pinch salt
• 1 egg
• flour (for the work surface)
• legumes
• 100 g Soft Butter
• 100 g sugar
• 2 tbsp cane molasses
• 4 eggs
• 1 pinch salt
• 60 g flour
• 120 g ground hazelnuts
• 200 g pecans (half)
• 100 g pine nuts
• milk

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Mix flour with salt and sugar, then quickly knead into a shortcrust dough with egg and butter. Wrap in foil and chill for 30 minutes. Roll out on a lightly floured surface to about 5 mm thickness and line a tart tin including the rim. Trim excess dough from the edges.

3. 3.

   Place a suitable piece of parchment paper over the dough and fill it with legumes. Bake in the hot oven for 20 minutes.

4. 4.

   Meanwhile, for the filling, beat butter with sugar and salt until fluffy, then gradually fold in eggs until a light froth forms. Stir in molasses, hazelnuts, and flour. If the mixture is too dry, add milk spoonful by spoonful.

5. 5.

   Remove the pre-baked shortcrust base from the oven, remove legumes and parchment paper, and spread the filling over it. Add pecan halves and pine nuts on top, gently pressing them into the dough.

6. 6.

   Bake the tart at 160°C fan-forced for 30 minutes (do a skewer test!).

7. 7.

   Let the finished tart cool and serve dusted with powdered sugar.