Rye Flour Sweet Pastry

In a big mixer, bring together the flour, icing sugar, salt, butter. Paddle to breadcrumb consistency, mix yolks with cold water. Add gradually and work to a consistent dough. Allow to rest for 1 hour before rolling out.

Candied Walnuts

Cook the walnuts in enough stock syrup to cover, and gently simmer to 110C. Remove the walnuts from the syrup and drain, allow to cool. Heat the oil to 140C and drop the walnuts in, stirring often – cook to golden brown (they will continue to cook). Drain well and season with salt/sugar whilst hot. Store on Tokyo roll.

Rye/Walnut treacle Tart Mix

Blitz rye bread with ground hazelnuts until broken down but not really fine. Heat the syrup and treacle, mix it with all the other ingredients and leave to rest for 10 minutes. Pour into a lined, blind baked tart case. Sprinkle with toasted rye flakes. Bake at 180C  fan 1 for 20-25 minutes until just set.

Mead Syllabub

Combine everything and whisk to light/soft peaks. Serve cold with the warm date tart.

Icing sugar dusted on top of the tart to finish. 

Happy cooking, 

Adam x