Honey, honey! This honey and pine nut tart with mascarpone will be the ultimate show-stopping dessert at the brunch table.

MAKES 1 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the crust
1 cup flour
80 g butter
1 tbsp sugar
Pinch salt
1–2 tbsp ice water
For the filling
250 g unsalted butter
⅔ cup honey
½ cup sugar
1 tsp salt
½ cup cream
3 eggs (2 whole, 1 yolk)
150 g pine nuts
Mascarpone, to serve

METHOD
For the crust
1. Preheat the oven to 180°C and grease a tart tin.
2. Pulse the flour, butter, sugar and salt in a food processor. Add just enough ice water to make the dough come together. Form the dough into a ball, cover in cling film and place in the fridge for 30 minutes.
3. On a lightly floured surface, roll out the dough to 5 mm thick. Line the tin with the dough, pressing into the sides and leaving the ends hanging over. Place in the fridge for about 10 minutes.
4. Blind-bake for 10 minutes. Then neatly trim the edges with a very sharp knife.
For the filling
1. Melt the butter, honey, sugar and salt over medium heat.
2. Once the sugar is dissolved, remove from the heat and set aside to cool.
3. Mix the cream and eggs into the sauce.
4. Sprinkle the pine nuts over the crust and pour the sauce over.
5. Bake for 45 minutes. Remove from the oven and leave to cool for at least 1 hour.
6. Enjoy the tart warm or chilled, served with dollops of mascarpone.

Recipe & styling: Caro Alberts
Photography: Myburgh du Plessis

Enjoyed this pine-nut tart recipe? You’ll love this lavender tart too!

The post Honey and pine nut tart with mascarpone appeared first on MyKitchen.

Can’t seem to shake that sweet tooth? Try this lovely nut halva recipe and serve with a cup of mint tea! What is a halva, you ask? It’s a delicious Middle Eastern sweet made from sesame flour and honey. YUM!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
100 ml brown sugar
150 ml milk
150 ml tahini
¼ cup pistachios, roughly chopped and toasted
¼ cup pine nuts, toasted

Method
1. Place the sugar and milk in a small pot. Bring to a boil and then lower the heat until the mixture has reached soft-ball stage. The easiest way to do this is to drop a small amount of the sugar syrup in cold water; if the sugar forms a soft ball, you are at the right stage.
2. Add the tahini to the sugar, but do not stir. Leave to stand for about 2 minutes, then beat with a spatula until well incorporated. Stir in the nuts.
3. Pour into a greased tin and leave to set. Slice and serve.

The post Pistachio and pine nut halva appeared first on MyKitchen.