Ingredients
# For oil dough:
250 g flour + 1/8 tsp salt
50 g of powdered sugar
125 g butter
1 egg
# For the filling:
75 g walnuts
75 g figs
50 g hazelnuts
60 g blueberries
90 g of dark chocolate
# TOPPING:
4 eggs
85 ml sugar syrup
55 g molasses (or honey)
185 g caster sugar
3 tbsp whiskey
vanilla
1/8 tsp salt
45 g butter (spreads)
Method
Shortbread: To the flour, add the salt, chopped butter, egg and sugar. The mixture should become crumbs. If necessary, add 1-3 tbsp water. Once ready, forming a ball and wrap in plastic foil. Place in a refrigerator for about 30 minutes. The oven was heated to 180 C. During this time, the dough is rolled out with a rolling pin over a smooth surface and forms a circle. Place in a round baking tin (28 cm) greased with butter. The dough should cover the bottom and sides of 2-3 cm. Pressed gently with your fingers. Top is pricked with a fork. Bake 30-35 minutes with fan (if any). Topping: In a bowl, whisk the eggs, sugar syrup, molasses, vanilla and whiskey. Mix with sugar and salt. Plakna Mix coarsely chopped nuts and figs, broken chocolate and cranberries. Assembling: Brush melted butter smeared on the inside of the tart and sprinkle with filling of fruit and nuts. Pour batter with treacle. Bake for 15 minutes. Cool and sprinkle with powdered sugar
Containers:
Difficulty
Difficult
Tested
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Source
uktv.co.uk