Nut Tart

The ingredient of Nut Tart

• 1 cup 150g plain flour
• 75g butter chilled chopped
• 1 egg yolk
• 250g raw unsalted nuts
• 20g butter melted
• 1 4 cup 60g caster sugar
• 1 4 cup 60ml golden syrup
• 2 eggs
• 1 tsp vanilla essence

The Instruction of nut tart

• place the flour and butter in a food processor pulse until the join up resembles breadcrumbs build up the egg yolk and 1 tablespoon chilly frosty water and pulse until dough forms
• roll dough out going on for baking paper to fit an 18cm base fluted flan tin line the tin when pastry line past baking paper and fill past rice refrigerate for 30 minutes
• preheat oven to 180u00c3u201au00c2u00bac fill the paper lined pastry shell afterward dried beans or rice bake for 15 minutes separate the rice and paper and bake for 15 minutes cool completely
• for filling move ahead nuts in the pastry case protest the butter sugar golden syrup eggs and essence together until combined place tin approximately a baking tray pour exceeding the nuts bake for 30 minutes covering considering foil virtually halfway to prevent the filling becoming too dark cool slightly beforehand serving

Nutritions of Nut Tart

calories: 852 274 calories
calories: 55 grams fat
calories: 19 grams saturated fat
calories: 65 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 22 grams protein
calories: n a
calories: 216 27 milligrams sodium
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