Makes 12 slices (one 20cm round cake)
One of my favourites and FULL of sugary sugarness, this tart is chewy, sweet, and tangy all at the same time. It’s also pretty simple to make, and makes a great hot pudding for a cold day. If you like, use other nuts instead of hazelnuts, or use a mix – pecan nuts are fantastic if you can get them.
Our next recipe will be some kinda super wholefood to make up for this onslaught on your blood sugar levels in our recipes of late. Promise.
What you need
For the pastry:
- 190g flour
- pinch of salt
- 80g sugar
- 6 tbsp vegetable oil
- 4 tbsp soy milk
For the filling:
- 100g chopped roasted hazelnuts
- 450g golden syrup (1 small tin)
- 1 tbsp molasses (optional)
- 200g breadcrumbs
- juice and zest of 1 lemon
1. Sift the flour into a bowl, add the salt and sugar and mix through. Drizzle the oil over the whole surface, and stir it through with a knife or spatula, so that it starts clumping. Drizzle the soy milk in and then stir to make a slightly sticky dough.
2. Cover the dough in clingfilm or wrap it in a plastic bag and refrigerate for 30 minutes (optional).
3. Preheat the oven to 190°C/Gas Mark 5.
4. Roll the dough out on a lightly floured surface to a circle nearly 30cm wide. Pick it up over the rolling pin and drop it over the greased baking tin (about 20cm/8″ diameter). You can also just roll it out a little bit, then use your fingers to squidge it into place in the tin (this is what I usually do).
5. Bake the crust blind, i.e. covered with a round of greaseproof paper weighed down with dried beans, for 15 minutes. Remove the paper and bake for another 5. My oven is pretty slow so I don’t bother with blind baking, I just prick it with a fork to prevent it puffing up, but if you do this, watch that it doesn’t get too brown!
6. Mix the filling ingredients in a bowl and evenly fill the pre baked flan case. Bake the tart for 30 minutes at 180°C/Gas Mark 4. Then eat it with some soy cream, ice cream or custard!