Sissinghurst honey, walnut and cobnut tart

Starters and soups

  • Serves: 1
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
See bee-keepers collecting honey from the hives in the orchard

See bee-keepers collecting honey from the hives in the orchard

Ingredients

  • 1 x 8” pastry case baked blind
  • 4 medium eggs (ours come from our tenant farmer)
  • 170g Demerara sugar
  • 80g melted butter
  • 100g walnut pieces
  • 100g cobnuts toasted
  • 100ml honey

Method

  1. Break the eggs into a bowl, add the sugar, honey and melted butter and mix thoroughly.
  2. Place the walnuts and cobnuts into the pastry case, pour mixture over the nuts.
  3. Bake 150°C for 30 mins or until the filling is set.