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Sweet Pastry
Candied Walnuts
Walnut Treacle Mix
Mead Syllabub
In a mixer, combine rye flour, strong flour, icing sugar, salt, and cold diced butter. Paddle to breadcrumb consistency.
Mix egg yolks with cold water and add gradually to the flour mixture, working to a consistent dough.
Allow pastry dough to rest for 1 hour before rolling out.
Roll out pastry to approximately 2mm thickness and line a tart ring.
Blind bake the pastry case with baking beans until crisp.
Cook walnut halves in stock syrup and gently simmer to 110°C.
Remove walnuts from syrup and drain to cool.
Heat oil to 140°C and fry the walnuts, stirring often until golden brown.
Drain walnuts well and season with salt and sugar whilst hot.
Blitz rye bread with ground hazelnuts until broken down but not fine.
Heat golden syrup and black treacle together.
Mix the heated syrup and treacle with chopped candied walnuts, chopped dates, rye bread mixture, toasted rye flakes, ground hazelnuts, eggs, and double cream.
Leave the filling mixture to rest for 10 minutes to allow breadcrumb to absorb liquids.
Pour the filling into the blind baked tart case.
Sprinkle toasted rye flakes on top.
Bake at 180°C fan for 20-25 minutes until just set.
Allow tart to rest for at least 1 hour before serving.
For the syllabub, combine double cream, creme fraiche, scraped vanilla pod, icing sugar, and mead.
Whisk the syllabub ingredients to light soft peaks.
Serve the warm tart with cold mead syllabub and a dusting of icing sugar.