Use a single type or a combination of nuts in this tart. Look for roasted unsalted nuts, otherwise roast the nuts separately before using.
200 grams plain flour
pinch of salt
½ teaspoon ground cinnamon
4 tablespoons caster sugar
125 grams butter, diced and chilled
2-3 tablespoons cold water
½ cup each roughly chopped skin-on almonds, brazil and cashew nuts, roasted
½ cup caster sugar
½ cup honey
½ teaspoon sea salt
125 grams butter, diced
finely grated zest 1 orange
½ cup cream
1 egg yolk
softly whipped cream
24 cm x 3.5-4 cm deep loose- based tart tin
Pastry: Place the flour, salt, cinnamon and sugar in a food processor with the butter and pulse to coarse crumbs. Sprinkle over the water and pulse again until the dough just starts to come together.
Tip onto the bench and gently bring the dough together with your hands. Form into a flat disc, wrap and chill until firm.
Preheat the oven to 200˚C.
Roll the pastry out on a lightly floured bench and line the tart tin. Patch any holes in the pastry or the filling will leak out and bake onto the base of the tin. Refrigerate or freeze until firm.
Bake the tart blind* for 20 minutes, then remove the baking beans and paper and bake for a further 5 minutes. Cool. Reduce the oven to 180˚C.
Filling: Melt the sugar, honey and salt in a saucepan, stirring to dissolve the sugar. Bring to the boil and cook for 2 minutes. Remove from the heat and whisk in the butter and orange zest. Cool for 20 minutes. Whisk the cream, egg and egg yolk in a bowl then whisk in the honey mixture. Scatter the nuts over the base of the tart and gently pour over the filling, redistributing the nuts evenly. Bake for about 40 minutes until the pastry is golden brown and the centre is set but still has a little wobble. Cover loosely with a piece of aluminium foil if the top is getting too brown. Place on a cooling rack and cool completely before removing from the tin.
To serve: Dust with icing sugar and serve with softly whipped cream. A salad of fresh mango with mint is a lovely accompaniment. The tart will keep in an airtight container for 2 days.
To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190ºC–200ºC oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form so return to the oven for the specified cooking time until completely cooked and golden.