Make this Nepalese dish, then check out our Nepalese chicken choyela and Nepalese potato and cucumber pickle salad. You can also listen to the olive podcast on Nepalese food and read our 10 things we love about Nepalese cuisine.

This fruit and nut tart recipe is written by Nepalese chef Rajiv KC.

Rajiv says: "Electricity was scarce during my childhood in Nepal. We used to make this tart in a gas hob using deep pots and pans. The recipe has changed over the years, most particularly after I first discovered the joy of ovens. I had a school friend whose family owned a bread factory, supplying freshly baked bread and cakes to the local shops. Whenever I visited my friend’s place, the whole building would be covered in this intoxicating aroma of fresh bakes. This is where I first tried baking in an actual oven, with the ingredients that were available, hence the birth of this more improvised version. It has now become our family tradition to bake this tart during gatherings and at Christmas time, with variations depending on the seasonal fruit and nuts you can get your hands on.

Baking has now become a daily lifestyle for most Nepalese households, as they have the internet at their fingertips. It has been my absolute honour to share this recipe with you. I hope you all enjoy this tart with your friends and family, and it brings a smile to your faces, just like it has all these years in my family."



  • 225g unsalted butter, softened
  • 4 tbsp icing sugar
  • 2 egg yolks
  • 350g plain flour, sifted
  • 2 tbsp cornflour, sifted


  • 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


  • 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.

NEFF oven tip:

Blind bake on bottom heat at 180C for 10-12 minutes in a preheated oven.

Head this way for more festive baking inspiration

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