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Honey nut tart

Frank Bordoni from Great Food Live
Nut fans will adore this fabulous tart from Frank Bordoni, best served warm with lashings of creamy custard

Honey nut tart

Method

1. Preheat the oven to 190C/gas 5. Place all the ingredients for the pastry into a food processor and process until the dough comes together. Wrap in greaseproof paper and chill for about 20 minutes.

2. Roll out the pastry to line a 20cm loose-based tart tin. Bake blind for 15 minutes and set aside.

3. In the meantime, prepare the filling. Beat the oil, sugar, honey, egg, ground hazelnuts, flour, salt and baking powder together until the mixture becomes a smooth cream.

4. Stir in the nuts and seeds.

5. Spoon the filling into the cooled pastry case and smooth the surface using a spoon. Bake for 20 minute, until set.

6. Serve warm with custard.

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Serves: 6

Prep: 45 min
Cook: 35 min

Ingredients

For the pastry

225g plain flour
110g Butter, diced
100g caster sugar
4 egg yolks

For the filling

40ml Olive oil
75g caster sugar
2 tbsp Honey
1 egg
65g ground hazelnuts
20g Flour
1 pinch Salt
1/2 tsp Baking powder
120g mixed nuts and seeds
custard, to serve