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Ingredients
Ingredients- Bottom of butter dough:
- 100 g wheat flour
- 50 g durum flour
-
1 tbsp. Svansø Chia seeds
- 50 g sugar
- 1 tsp. vanilla sugar
- 100 g cold butter in cubes
- ½ egg
- Caramel and nut mixture:
- 225 g condensed milk
- 50 g acacia honey
- 30 g butter
-
40 g Svansø Almond flakes
-
20 g Svansø Pumpkin seeds
- 30 g cashew nuts
- 30 g pecans
- Caramel decorations:
- 100 g sugar
- Accessories:
- sour cream
- Vanilla sugar
Preparation
PreparationButter dough
1. Mix the flour, chia seeds, vanilla sugar and sugar in a bowl.
2. Add the butter and mix the ingredients until they reach a crumbled mass.
3. Then add the eggs and stir the dough until it comes together.
4. Roll out the pastry between two pieces of baking paper sprinkled with a little flour and then put it in the fridge for about 15 minutes until slightly cold.
5. When the pastry has cooled, cover the tart tin (here we used a 15.5 cm perforated tart ring) with the pastry and put it back in the fridge while you make the caramel and nut mixture.
Caramel and nut mixture
1. Heat condensed milk, butter and honey in a saucepan at medium temperature until it reaches a golden colour and bubbles.
2. Now add the nuts and seeds to the caramel and pour the whole mixture into the tart tin.
3. Bake the tart at 190 degrees for 18-22 minutes, until both the caramel and the shortcrust pastry are cooked through and golden.
4. When the pie is done baking, take it out and let it cool while you make the caramel decorations.
Caramel decorations
1. Melt the sugar in a pan and then pour the melted sugar onto baking paper.
2. Now let the sugar solidify and cool.
3. Once the sugar has cooled and solidified, break it into the desired pieces and store in a tight container for decoration.
Decorations
When the cake is ready to serve, decorate it with the broken caramel pieces and serve with crème fraîche with vanilla sugar.
Product in the recipe
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