Rachel Khoo
Honey cinnamon swirl tart with yoghurt Chantilly
About
With the evenings growing longer and summer entertaining in full swing, it's time to bring out the show-stopping desserts. A decadent tart featuring toasted pecans delicately sprinkled onto buttery puff pastry, infused with the warmth of cinnamon and the mild sweetness of Rowse honey. Topped with a luscious Yoghurt Chantilly for that creamy richness, this tart is a true delight for the senses and is sure to leave a lasting impression on friends and family.
Ingredients
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Method
- 1
Heat a dry small frying pan over a medium heat on the hob. Add the pecans and toast, stirring occasionally, until fragrant – around 3 minutes. Chop the nuts finely and set aside.
- 2
Unroll the pastry, keeping it on its sheet of baking paper. Dust with the cinnamon then sprinkle with around 50g of the nuts. Finally, drizzle with the honey. Roll back up the way it was originally rolled. If the pastry is getting soft or sticky at this point, pop into the freezer for 10 minutes to firm up before slicing.
- 3
Preheat the oven to 200C fan (220C) and line a large baking tray with baking paper.
- 4
Slice the pastry into 1cm thick slices. Place the unlatched ring piece of an 8-inch springform cake tin onto the lined baking tray. Fit the slices of pastry inside (you may have a couple spare) then tighten the ring piece which will cinch the pastry pieces together forming a neat circle.
- 5
Bake for 20-25 minutes until golden all over. When it’s done, run a butter knife around the edge of the pastry to release it from the tin before unclipping and lifting away the ring. Leave on the tray to cool completely.
- 6
Whip the cream in a bowl until it just starts to thicken. Add the Greek yogurt and then gently fold together until combined. Spoon over the pastry then top with the berries and remaining chopped pecans. For a finishing touch, drizzle with the honey, then slice and serve.
