Almond and honey tart

produit-colheita-2000

Almond and honey tart

To enjoy with CRUZ Colheitas

  • picto-personnes
    6 pers.
  • picto-temps
    25 mins.
  • picto-moyen
    Medium
Preparation
  1. Roll out the pastry on a baking sheet. Cook the pastry blind for 15 mins. on the middle shelf of a preheated oven at 180°C (gas mark 6).
  2. Place the sugar, butter, honey and cream in a pan and bring to the boil.
  3. Sprinkle the flaked almonds on the pastry case, followed by the cream filling, and bake for another 20 mins. at 180°C (gas mark 6) on the middle shelf, until the top is caramelised.
  4. Cool and serve.
Ingredients
  • 250 g shortcrust (or puff) pastry
  • 150 g flaked almonds
  • 150 g sugar
  • 75 g butter
  • 20 g honey
  • 1/2 litre single cream

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