- 250g (9oz) shortcrust pastry (we like Dorset all-butter shortcrust pastry)
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 1/2tsp vanilla extract
- 175g (6oz) ground almonds
- 75g (3oz) sultanas soaked in 2tbsp Marsala
- 50g (2oz) dark chocolate chips
- 50g (2oz) skinned hazelnuts, roasted and roughly chopped
- 25g (1oz) chopped candied peel
- For the mascarpone cream:
- 250g (9oz) light mascarpone
- finely grated zest 1 orange
- 150ml double cream
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Line the tart tin with the pastry, allow to rest in the fridge for half an hour, then bake blind (see next page) for 10 minutes. Remove the paper from the tart and return to the oven for a further 5 minutes or until the base is golden brown. Once the pastry is cooked, reduce the oven temperature to 170 C, 150 C fan, 325 F, gas 3.
To make the tart filling, place the butter and caster sugar in a bowl and beat with an electric hand whisk until very pale and fluffy. Whisk together the eggs and vanilla extract, then whisk into the butter and sugar mixture in a thin stream until it’s all incorporated.
Stir in the ground almonds and mix well, followed by all the remaining ingredients. Mix well then spoon into the tart tin, smooth the surface and return to the centre shelf of the oven. Cook for 30 to 35 minutes or until the filling is golden brown and firm to the touch. Cool in the tin for an hour before serving.
To make the mascarpone cream, place the mascarpone and orange zest in a bowl, mix well, then stir in the double cream. Serve a dollop on the side of the tart.