Nutstarte
Nutstarte is a recipe featuring fresh ingredients from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 125 g butter
- 30 g sugar
- 1 egg yolk
- 1 pinch salt
- baking paper
- dried legume for blind baking
- 250 g macadamia nuts
- 125 g butter
- 150 g honey
- 3 large eggs
- 75 g dark couverture chocolate
- powdered sugar (for dusting)
Instructions
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1.
Sift the flour onto a work surface, mix with sugar and salt, then press a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg yolk to the center and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Roll out the dough thinly on a floured surface and line a greased tart pan with it. Cut baking paper to size, lay over the dough and sprinkle with dried legumes. Blind bake in a preheated oven at 200°C for about 10 minutes. Remove and lower the temperature to 170°C.
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3.
Meanwhile chop the nuts. Melt butter and honey together in a small saucepan, let cool slightly, stir in chopped couverture chocolate until melted, then whisk in the eggs and fold in the nuts. Spread this mixture over the base, smooth it out, and bake at 170°C for about 30 minutes.
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4.
Remove from oven and allow to cool for another 30 minutes before cutting into pieces and dusting with powdered sugar. Serve.
