Nepali spiced fruit and nut tart
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10
Ingredients
PASTRY
- 225g unsalted butter, softened
- 4 tbsp icing sugar
- 2 egg yolks
- 350g plain flour, sifted
- 2 tbsp cornflour, sifted
PASTRY FILLING
- 80g unsalted butter
- 85g soft light brown sugar
- 2 eggs
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp grated nutmeg
- 100g plain flour, sifted
- ¼ tsp baking powder
- 1 tbsp (optional) spiced rum
- 20g desiccated coconut
- 20g crystallised ginger, chopped
- 50g dried apricot, chopped
- 50g (optional) dried mulberry
- 100g dates, pitted and chopped
- 50g blanched almonds, chopped
- 50g brazil nuts, chopped
- 50g walnuts, chopped
Method
- STEP 1
For the base, combine the butter and icing sugar in a mixer and cream until light. Add the vanilla extract and egg yolks, and continue beating. Mix in all the sifted flours and ¼ tsp of fine salt, and knead lightly to form a dough. Wrap and chill for 15 minutes.
- STEP 2
Heat the oven to 180C/fan 160C/gas 4. Roll the pastry on a lightly floured worksurface to 0.7cm thick. Use to line a 24cm tart tin, fixing any cracks or gaps with excess pastry as needed. Prick with a fork and line with baking paper, then add baking beans to fill. Bake for 20-25 minutes then remove the beans. Fix any cracks with left-over pastry and return to the oven for 10-15 minutes or until lightly browned. Cool.
- STEP 3
For the filling, cream together the butter and sugar in a mixer until light and creamy. Gradually add the eggs, one at a time. Add the vanilla extract, cinnamon, nutmeg, flour, baking powder, rum and a pinch of sea salt or Himalayan salt. Mix until well combined. Add the coconut, ginger and the rest of the dried fruits and nuts, and mix well using a wooden spoon.
- STEP 4
Pour the mixture over the pastry, making sure it's level. Bake in the oven for 35-40 minutes or until the filling is cooked through. Once cooled, serve with pouring cream or custard.
