“This is a great little dessert, not too tricky to make and perfect for this time of year. Always opt for Californian walnuts—they’re top quality and incredibly healthy. Paired with good honey, they come together to make a crisp and buttery tart that sells very well in the restaurant.”

INGREDIENTS

Serves 10

Cooking time: 50 minutes; prep time: 30 minutes

10-inch blind-baked sweet pastry tart case

250g lightly toasted Californian Walnuts, roughly chopped

3 eggs

3 egg yolks

340g honey, I use Mellis Honey

200g soft light brown sugar2 tablespoons double cream

1 tablespoon plain flour

Natural yoghurt to serve

Heat the oven to 180°C.

Sprinkle the walnuts onto the bottom of the pastry case.

METHOD

Combine all the other ingredients in a bowl. Skim off any froth that may appear and pour the mix on top of the walnuts.

Bake in the oven for 50 minutes until golden. Allow to cool and serve with natural yoghurt.