She’s a woman who likes good food and always finds the time in her busy schedule to eat the seven meals of the day: dawn tea, breakfast, morning cakes and cheese, dinner, daybreak tea, supper, and night cakes with tea. One can never deny that it’s her healthy appetite that made her so heavenly plump.
Ingredients in Tart Crust
- 2 1/2 cups of Flour
- 2 sticks of Butter
- 1 tsp of Salt
- 1 tsp of White Sugar
- 6 tbsp of Ice Water
Ingredients in Tart Filling
- 1 cup of Brown Sugar
- 1 cup of Corn Syrup
- 3 Eggs
- 1/2 cup of Butter
- 1 tsp of Vanilla Extract
- 1/4 cup of Almonds
- 1/4 cup of Cashews
- 1/4 cup of Pecans
- 1/4 cup of Hazelnuts
- 1/4 cup of Walnuts
- 1/4 cup of Golden Nuts (They’re a delicacy in the Kingdom of Vahalia but you can use macadamia nuts.)
- Place the flour, sugar and salt in a food processor. Pulse the dry ingredients together until they are fully incorporated.
- Cut the two sticks of butter into small cubes (the crust comes out best when you freeze the butter over nights) and add half to the food processor. Pulse a few times before adding the rest of the butter cubes. Keep pulsing until the texture of the flour mixture is ‘crumbly’.
- Place the crumbly dough onto a floured surface and knead until everything holds together.
- Wrap the dough in plastic wrap and place in the fridge for 2-3 hours.
- Preheat the oven to 350F (Now for the filling!)
- In a medium sauce pan, combine the brown sugar and corn syrup and bring to a light simmer. You’ll see small bubbles around the edges of the pot.
- In a separate bowl, whisk the eggs and add the vanilla extract, almonds, cashews, pecans, hazelnuts, walnuts, and macadamia nuts.
- Remove the dough from the fridge and place on a floured surface. Using a rolling pin, roll out the dough until it’s about 1/4 inch thick. Place the dough in a pie pan and cut around the edges.
- Pour the nut filling in the crust and bake for 50-60 minutes.
“Do not question me, child,” she snapped. “Now eat your nut tarts.”