Steps for the Christmas Nut Tart

• To make this Christmas tart, first prepare the shortcrust pastry. You can knead the pastry in any kitchen robot; for convenience, I used the stand mixer. First, attach the paddle (K) in the mixer bowl, add the cold butter in pieces along with the powdered sugar, sifted flour with a pinch of salt, vanilla and turn the machine on speed 2 for a few minutes. Then add the egg and the yolk and mix for a few more minutes until you get a smooth and homogeneous dough. If necessary, add a splash of milk. Let the dough rest in the fridge wrapped in plastic wrap for 1 hour.

  

• In a bowl, mix the orange jam with the finely chopped toasted almonds, hazelnuts, spices to taste, and finally the coarsely chopped dark chocolate. Mix carefully to obtain a homogeneous mixture.

  

• Take the shortcrust pastry out of the fridge, work it a bit with your hands and on a floured surface using a rolling pin, roll out a sheet about 1/8-inch thick and line a 9-9.5 inch tart pan previously buttered and floured. Fill the base with the jam filling, roll out another sheet of shortcrust pastry 1/8 inch thick, with a gingerbread man cookie cutter, cut the figure from the pastry. Lay the sheet of pastry over the layer of jam to cover it completely, thus forming a lid. With your hands, seal and join the lower side edge pastry with the outer part of the lid. This way the jam will remain sealed inside the pastry. Place some pastry stars, obtained by cutting out the remaining dough, making them adhere with some water; I used a brush. Bake in a static oven preheated to 356°F for about 40 minutes. Turn off, take out of the oven and let cool.

  

• Remove from the oven and transfer to a serving plate, then serve with a sprinkle of powdered sugar. I hope you like this latest recipe of mine, see you next time friends.

  
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