Dish of the Week: Three-nut tart

Dish of the Week: Three-nut tart

Pastry chef Lee Wong folds coarsely chopped macadamia nuts, pine nuts and walnuts with a mixture of heavy cream, honey, sugar and butter. She pours the mixture into a prebaked tart shell and bakes it at 325 degrees Fahrenheit until golden brown. She serves the tart warm with vanilla ice cream and a caramel sauce.

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.