What do we have here today? Crunchy shortcrust pastry filled with, kind of weird consistency, sweet honey-egg substance, mixed with a whole bunch of nuts. What more could you want? Probably only strong, black, unsweetened coffee to break the taste 🙂

That’s again one of my old recipes, which I really like with my big love for every kind of nuts.

I have to admit that I was a bit afraid of the egg mix and the effect of nuts in scrambled eggs, but it turns out to be completely unnecessary. I can’t compare to anything this consistency and taste, with a clearly honey flavor – it is not a cake, nor is it a cream, but it’s definitely pleasant 😉

I’ve used peanuts as a base, with some almonds and hazelnuts, but you can use whichever nuts you like. Walnuts or pecans would give some extra flovour to this mix. But as I said the choice is yours.

Regular version of this tart is made with homemade shortcrust pastry, for the keto version you can use this recipe. It’s so versatile you can use it not only as biscuits, but for savory and sweet tarts – as this one. It’s also great idea if you need gluten free option for your baking ideas. Although I haven’t try to make this particular tart with keto friendly honey substitute, so cannot confirm how it will act in this egg filling. There’s plenty of keto honey substitutes now, so if you would like to try this keto version of tart, and you have more experience with keto sweeteners (I ever used only stevia and xylitol) please let me know which keto “honey” you can recommend. (For the keto version just scroll down).

nutty tart – regular option

NOTE: my measuring cup is regular 250ml glass

INGREDIENTS for crust (about 11inch/29cm tart form):

• 2 cups plain flour
• 100g butter (cold)
• 1 egg
• 2 tbsp powdered sugar
• 1 tbsp very cold water

INGREDIENTS for filling:

• 3 eggs
• 2/3 cup honey (runny)
• 100g butter (room temperature)
• juice from 1 lemon
• lemon peel from 1 lemon
• 400g peanuts
• 2-3 handfuls almonds
• handful hazelnuts

DIRECTIONS

First lets make simple kind of shortcrust pastry. Chop butter with flour and powdered sugar. Add 1 egg and 1 tablespoon of very cold water. Knead the pastry quickly, make a small ball and cover with cling film or put to plastic bag. Leave in the fridge for about 15 minutes.

Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape. Take your tart baking trey and grease it with butter or fill with baking paper. When the dough is about 1 inch (2.5cm) larger than the trey, lift it up draped over the rolling pin and lay it across the trey. Press the dough all around using your fingers, don’t trim off the edges. They will shrink during baking (you can eventually trim them after baking). Prick a pie crust with a fork and bake in 180ºC (no fan) for about 10 minutes.

In the meantime beat 3 eggs using handheld mixer add 100g room temperature butter, mix until fluffy. Add honey and mix until combine.

To make lemon peel, first I used boiling water to pour over the lemon (I did it in the sink), then dry it and use zesting side of grater to make small lemon peel flakes. Use the rest of the lemon to make juice (be careful to separate the stones).

Add your lemon zest and lemon juice to eggs and honey. Next add peanuts and stir to combine.

When shortcrust is ready, pour in peanut mix. Toss almonds and walnuts on top. Bake for another 30-35 minutes in the same temperature (180ºC). Keep an eye on is, so the edges won’t burn like mine 🙂

nutty tart – keto option

NOTE: my measuring cup is regular 250ml glass

INGREDIENTS for crust (about 11inch/29cm tart form):

• 1 cup ground linseed (flaxseed)
• 1/3 cup coconut flour
• 1/4 cup xylitol (or other sweetener)
• 1/2 tsp baking powder
• 2-3 tbsp clarified butter (or coconut oil)
• 1 egg
• 2 tbsp milk (I used almond milk)

INGREDIENTS for filling:

• 4 eggs
• honey substitute (amount depending of the sweetness)
• juice from 1 lemon
• lemon peel from 1 lemon
• 400g peanuts
• 2-3 handfuls almonds
• handful hazelnuts

DIRECTIONS

I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.

In a bowl mix together grounded linseed, coconut flour, xylitol, baking powder, butter, egg and milk using your hand. Make a small ball and put to the fridge for 15 minutes.

After that time roll out the dough using short sharp strokes, it’s not going to be so easy to roll ans normal shortcrust pastry. Take your tart baking trey and grease it with butter or fill with baking paper. When the dough is about one 1 inch (2.5cm) larger than the trey, lift it up draped over the rolling pin and lay it across the trey. It will brake, but no worries. Just press the dough all around using your fingers, don’t trim off the edges (you can trim them after baking). Prick a pie crust with a fork and bake in 180ºC (no fan) for about 10-15 minutes.

In the meantime beat 3 eggs using handheld mixer add 100g room temperature butter, mix until fluffy. Add honey substitute and mix until combine.

To make lemon peel, first I used boiling water to pour over the lemon (I did it in the sink), then dry it and use zesting side of grater to make small lemon peel flakes. Use the rest of the lemon to make juice (be careful to separate the stones).

Add your lemon zest and lemon juice to eggs. Next add peanuts and stir to combine.

When linseed crust is ready, pour in peanut mix. Toss almonds and walnuts on top. Bake for another 30-35 minutes in the same temperature (180ºC). Keep an eye on is, so the edges won’t burn like mine 🙂