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GSABO - S2- Ep5 - Recipes

Brandy Spiced Nut Tart

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pate Sucree:

  • 375ml Cake flour
  • 62.5ml Sugar
  • 2.5ml Salt
  • 125g Margarine
  • 1ea. Egg yolks Ice water Flour for dusting

Filling:

  • 100g Castor Sugar
  • 100g Dark Brown Sugar 
  • 45g Melted Margarine
  • 120ml Golden Syrup
  • 3ea. Eggs
  • 30ml Mixed Nuts, Chopped
  • 125ml Cake Flour
  • 30ml Brandy

Preparation method

Pastry:

  • Pre-heat oven to 190° C
  • Blend flour, sugar and salt
  • Cut margarine into small cubes
  • Cut margarine into flour
  • Add egg yolks
  • Add water 15ml at a time, till workable dough
  • Place in fridge
  • Roll out to 5mm thickness
  • Line a 26 cm loose base flan tin with dough, prick with a fork
  • Blind bake for 20 minutes

Filling:

  • Mix sugar and margarine
  • Stir in syrup, eggs and brandy
  • Fold in flour and nuts
  • Pour into pre-baked base
  • Bake for 10 minutes at 190° C
  • Bake a further 25 minutes at 180° C