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)!
Difficulty Level: Intermediate
Inside your box you can find Perfectly Weighed Ingredients (allergens in bold, see full information here) and Handy Baking Equipment as detailed below.
You will also need a mixing bowl, rolling pin, sharp knife, fork, clingfilm, 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, but it is not necessary.
**For SmallBox and RefillBox, you will need to add one egg and 140g unsalted butter**
Preparation 30 mins + Chilling 65 mins + Baking 40 mins = Total: 2 hour 15 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.
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