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Hazelnut and borage tart
Hazelnut pastry with a fragrant filling.
What you need
- For the pastry
- 175 g plain flour
- 175 g plain wholemeal flour
- 6 tsp ground hazelnuts
- 175 g butter
- 2 tsp caster sugar
- For the filling
- 300 ml single cream
- 8 borage flowers
- 4 medium egg yolks
- 1 tsp grated lemon rind
- 1 tsp ground cinnamon
- 50 g caster sugar
- 1 medium egg white, stiffly beaten
- To decorate
- borage flowers
- pansies
Method
Preheat oven to 190°C.
Put the flour in a large bowl. Rub in the butter until it resembles fine breadcrumbs. Stir in the sugar. Mix to a soft dough with 2-45 ml ice cold water.
Roll out the pastry and use to line 20 cm flan tin. Bake blind for 8-10 min.
Meanwhile, heat the cream with the borage petals. Just before boiling point, remove from heat, cover and allow to infuse for 10 min.
Reduce oven temperature to 180°C.
Beat the egg yolk and sugar until pale and light. Reheat the milk and strain onto the egg mixture.
Fold in the beaten egg white and pour into the pastry case. Bake for about 20 min or until golden.
Serve immediately garnished with borage flowers and pansies.
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Preparation 15 minutes Cook 28 minutes Total 43 minutes -
Energy 886 kcal/serving Fat 22.9 g/serving Carbohydrates 328.10 g/serving Glycaemic Index 67 Glycaemic Load 55.31 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3711 | 1508 | 10475 | 8350 |
| Energy (kcal) | 886 | 360 | 2500 | 2000 |
| Protein (g) | 16.6 | 6.75 | ||
| Carbohydrate (g) | 82.6 | 33.6 | 345 | 275 |
| Fat (g) | 56.4 | 22.9 | 95 | 70 |
| Fat (saturated) (g) | 32.9 | 13.4 | ||
| Fibre (g) | 6.88 | 2.80 | ||
| Sodium (mg) | 415 | 168 | ||
| Salt (equivalent) (g) | 1.04 | 0.42 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 563 | 228 | 800 |
| Vitamin B-12 (µg) | 0.75 | 0.31 | 1 |
| Vitamin B-6 (mg) | 0.26 | 0.11 | 2 |
| Vitamin C (mg) | 1.38 | 0.56 | 60 |
| Vitamin D (µg) | 65.4 | 26.6 | 266 |
| Vitamin E (mg) | 2.03 | 0.82 | 10 |
| Zinc (mg) | 2.35 | 0.95 | 15 |
| Calcium (mg) | 238 | 97.0 | 800 |
| Folate (mcg) | 114 | 46.5 | 200 |
| Iron (mg) | 4.64 | 1.89 | 14 |
| Magnesium (mg) | 80.2 | 32.6 | 300 |
| Niacin (mg) | 5.45 | 2.21 | 18 |
| Pantothenic acid (mg) | 1.53 | 0.62 | 6 |
| Riboflavin (mg) | 0.58 | 0.24 | 1.6 |
| Phosphorous (mg) | 351 | 142 | 800 |
| Thiamin (mg) | 0.59 | 0.24 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable , borage flowers
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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