Summary

Ingredients

For the dough:

• 150 g butter
• 50 grams sugar
• 200 g flour
• 100 g hazelnuts, round
• 2 tablespoon water

For the filling:

• 3 egg (s)
• 100 g suar
• 50 g honey
• 150 g desiccated coconut
• 100 g hazelnuts, round
• 200 g walnuts, halved
• 150 g yourt

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Instructions

1. Grease a tart pan or a springform pan with a diameter of approx. 28-30 cm and refrigerate. Prepare the shortcrust pastry and line the mold with it. Put back in the fridge.
2. Set aside about 12-16 beautiful walnut halves for the filling.
3. Roughly chop the rest and mix with desiccated coconut and hazelnuts.
4. Preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs with sugar and honey until creamy, stir in the nut mixture and yoghurt and place on the prepared base, smooth out. Cover with the set aside walnut halves.
6. Bake in the preheated oven for about 30 minutes (chopstick test!)