Butterscotch & Rye Nut Tart

Regular price £32.00

Only 30 items in stock!

Sweet, nutty and comfortingly sticky is this tart made with Walnuts, Almonds and Hazelnuts combined with Rye Bread and set in a Butterscotch filling, This kit makes a 20cm tart and can be eaten warm (with a little drizzle of cream) or at room temperature. 

CHEF'S TREAT: our full kit comes with a professional Exoglass tart ring, which is the perfect size, depth and shape for this tart AND it's dishwasher friendly (we know how important that is)! 

Serves: 6-8

  • BigBox = all ingredients + equipment 
  • SmallBox = dry and ambient ingredients + equipment
  • RefillBox = dry and ambient ingredients only

Difficulty Level: Intermediate

W H A T ' S   I N   T H E   B O X ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

  • T55 French Patisserie Wheat Flour 
  • Chopped Almonds, Walnuts and Hazelnuts (nuts)
  • 82% Fat French Butter (milk)**
  • Cacklebean Arlington White Free-Range Egg**
  • Tate & Lyle Light Brown and Icing Sugars
  • Tate & Lyle Golden Syrup
  • Sourdough Rye Wheat Breadcrumbs
  • Egg Yolk Powder
  • Salt

**ingredients not included in SmallBox or RefillBox size.

Handy Baking Equipment

  • 20cm Matfer Exoglass Tart Ring
  • Baking Parchment
  • Dough Scraper
  • Mini Measuring Cup

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need a mixing bowl, rolling pin, mixing spoon, saucepan, your hob, oven and a splash of water.

You can use a stand mixer (with paddle attachment) or a food processor if you wish too, but it is not necessary. 

**For SmallBox and RefillBox, you will need to add one egg and 140g unsalted butter**

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 30 mins + Chilling 40 mins + Baking 40 mins = Total: 1 hour 40 mins


Bake-a-long at home with our Butterscotch & Rye Nut Tart tutorial. 


BIGBOX KITS - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.

SMALLBOX & REFILLBOX KITS - Store in a cool, dry place and use within one month.

THE TART - if not being eaten on the day its made, store in the fridge and eat within three days, allowing to come back to room temperature before serving.