Nut Tart

Ingredients

Recipe for the corn shortcrust pastry

225 g	P.A.N. Cornflour
140 g	Blanched ground almonds
3 MSP	Baking powder
1 pinch	Salt
18 g	Roasted Cacao Nibs
60 g	Icing sugar
80 g	Egg yolk (approx. 4 egg yolks)
140 g	Butter, soft
1	Orange zest

Preparation

Preparing the dough in a kitchen machine

• Place the cacao nibs in a food processor and grind in short intervals. Alternatively in a
  Roll the Zipper bag finely with a rolling pin.
• Mix the cornflour, almond flour, cocoa nibs, salt, baking powder, orange zest and icing sugar
  in a bowl.
• Roughly dice the butter and also add to the mixing bowl.
• Mix the ingredients together and add the egg yolk.
• Let it knead until it becomes an even mass.
• Chill for at least 30 minutes.
• Roll out the dough to approx. 5mm and press into the mould, then chill for 20 min.

Preparing the dough by hand.

• Place the cacao nibs in a food processor and grind in short intervals. Alternatively in a Roll the Zipper bag finely with a rolling pin.
• Put the cornflour, almond flour, cocoa nibs, salt, baking powder, orange zest and icing sugar in a heap in the centre of the mixing bowl.
• Roughly dice the butter and spread around the edge of the other ingredients.
• Add egg yolk.
• Knead until a soft dough is formed.
• Chill for at least 30 minutes.
• Roll out the dough to approx. 5mm and press into the mould, then chill for 20 min.

Ingredients

Recipe for the Engadine filling

170 g	Cream
15 g	Butter
15 g	Honey
1,5 g	Salt, fine
150 g	Sugar
1⁄2	Mark of Vanilla
180 g	Pecan nut, roughly chopped
60 g	Almonds, roughly chopped
22 g	Roasted Cacao Nibs

Tip: You can replace pecans with nuts such as walnuts, almonds, hazelnuts etc. 1:1.

Preparation

Preparation of the Engadine filling

• Bring the cream and butter to the boil. Dissolve the honey in it.
• Caramelise the sugar until light brown.
• Carefully pour the cream – butter mixture over the sugar 3 times, stirring all the time.
  • Careful! When adding the liquid, the mass may foam high.
• Sieve the liquid and pour over the nuts and cocoa nibs.
• Stir the mixture well and pour into the mould.
• Bake at 170°C for 15 – 20 min with circulating air.
• Allow to cool and enjoy.