Nutty tart
OK, I know what you’re thinking! This is a recipe, not a description of myself!
I made this up using leftovers a few days ago. Originally I used ricotta and yogurt for the topping but I thought it would be nicer (and richer) if I used cream and mascarpone. Either way, it makes a delicious dessert and the nuts keep it from getting too sweet.
Ingredients
25g unsalted butter
1 roll of ready made shortcrust pastry
25g sugar (brown or white is fine)
Cinnamon
2-3 tablespoons icing sugar
1 tub mascarpone
3-4 tablespoons of extra thick double cream or lightly whipped double/whipping cream
Vanilla paste (or bean, or extract) approx 1 tspn
A splash of limoncello (optional)
1 tablespoon of runny honey
Ground almonds and other mixed chopped and whole nuts. I used chopped hazelnuts, whole pine nuts and whole pistachios.
Method
Place the sheet of pastry into a large tart tin and sprinkle over some cinnamon. Prick the base with a fork and bake in a hot oven (about 200 degrees) for 15-20 minutes.
Melt the butter and sugar in a pan and allow it to bubble for a few minutes, then remove from the heat and add some limoncello, honey and the nuts. Stir the mixture to a thick sticky consistency.
In a bowl beat together the cream, mascarpone and icing sugar. Stir in the vanilla and add another splash of limoncello if liked.
When the pastry base is cooked, spoon on the nuts and leave to cool. When the tart is cool to the touch, spoon over the vanilla cream and decorate with white chocolate drops, chopped nuts or lemon zest.
