Toffifee – Nut – Tart
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour
- 1 tablespoon, leveled baking powder
- 2 egg (s)
- 115 g butter
- 110 g suar
- 2 packs vanilla sugar
- 200 g walnuts, halved
- 50 g almond (s), whole
- 125 g confectionery (Toffifee)
- 150 ml condensed milk, sweetened
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Melt the butter in a small saucepan over a low heat. Take the eggs out of the refrigerator. Cut the toffifee into thin slices with a sharp knife. Sort out the nicest walnut halves (approx. 125 g) and set aside. Finely chop the remaining 75 g with a sharp knife. Preheat the oven to 150 ° C.
- Mix the wheat flour and baking powder in a large mixing bowl. In a small bowl, whisk the eggs with sugar and vanilla sugar, then add the butter. Mix the egg mixture with the flour. Mix the toffife slices and chopped walnuts into the batter.
- Pour the dough into a round, greased springform pan and distribute the dough evenly in it. Now line the surface with the nuts. Lightly press the nuts. The surface should be closely covered with nuts (use more nuts if necessary). Then spread the sweetened condensed milk generously over the cake.
- The tart is then placed in the oven for about 45 minutes. Check the consistency of the dough with a toothpick towards the end of the baking time. The cake is ready when it is lightly browned. Take the form out of the oven and let it cool down. Dust with powdered sugar, serve and enjoy.
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