ΤΑRT FROM GREEK HONEY COOKIES

60΄
Preparation Time
24 hours
Waiting Time
10
Portions
3
Difficulty Level

Directions

Tart Base

Mix the flour, powdered sugar, salt, spices, and zest. Add the cold butter and incorporate it. Pour in the egg yolks and the egg, and knead gently. Refrigerate for 30–40 minutes. Roll out the dough, place it in the tart pan, and prick the base with a fork. Bake at 170°C for 20–25 minutes. Let it cool.

For the Ganache

Heat the cream without bringing it to a boil and pour it over the chocolate. Let it sit for 1 minute, then mix. Add the butter and the walnuts. Fill the tart shells and refrigerate for 12–24 hours to set.

Chef: Nikos Milonakis

Ingredients

CALCULATE PORTIONS:
  • 470 gr MILLS OF CRETE All Purpose Flour
  • 160 gr powdered sugar
  • 2 gr salt
  • 40 gr egg yolks
  • 50 gr eggs
  • 240 gr butter
  • 1 tsp ground clove
  • 1 tsp ground cinnamon
  • 1 zest of 1 orange

  • FOR THE GANACHE

  • 200 gr couverture chocolate
  • 200 gr heavy whipping cream
  • 50 gr butter
  • 0.5 tsp cloves
  • 0.5 tsp cinammon
  • 0.5 zest of 1/2 orange
  • 300 gr crushed walnut

Equipment

  • Bowl
  • Baking pan
  • Cooking pot

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