Walnut Honey Tart

Walnut Honey Tart 

Fixings: 

For Tart Dough: 

Flour 2 mugs 

Icing sugar 1/2 mug 

Eggs 2 

Spread 1-1/4 glasses 

Vanilla pith 1/2 tsp 

For the Filling: 

Spread 1 glass 

Sugar 1/2 mug 

Nectar 1 mug 

Egg yolks 1 mug 

Cleaved walnuts 1 glass 

Sugar 1-1/2 mugs 

Egg whites 1 mug 

System: 

Blend all the fixings of the batter. Manipulate till decently joined. Take off batter and place in a tart tin. Place a sheet of greaseproof paper on it and put some clay or preparing beans on it and prepare visually impaired at 180 degrees C for 15-20 minutes or till brilliant. Uproot the paper and beans and keep for a further 5 minutes in stove. Put aside to cool. In a dish, whisk the margarine; include sugar, nectar, egg yolks, and walnuts. In a different dish, beat egg whites with sugar then add to the margarine mixture. Pour into the arranged batter. Heat at 160ºC for 35 minutes or until the mixture is simply situated. Don't over heat it or it will dry out. Serve a cut of walnut nectar tart with cream or custard or frozen yogurt

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