Recipe for the 5 Nut Tart

Make the butter smooth by beating it between silicone sheets. In the mixing bowl, combine the chopped butter with powdered sugar, vanilla, salt, and almond flour. Scrape down the sides.

Add the flour in two batches. Mix again. Crumble the dough while letting it mix for a few moments, then add the eggs. Stop as soon as the dough is formed.

Gather the dough. This mixing should be done very quickly. It can be done by hand in a bowl. The dough should not be overworked. Let it rest for 24 hours in the refrigerator if possible. Divide it into pieces of 300 g. Storage: 8 days well wrapped in cling film. Freezing: 2 months; in this case, let it thaw in the refrigerator for 24 hours before rolling it out.

For the tart base: roll out the dough thinly to obtain a circle of about 27 cm in diameter. Grease the circle and line it.

Place it on a baking sheet lined with paper. Refrigerate for 1 hour before cooking. Preheat the oven to 170 °C a quarter of an hour ahead.

For the mixture: melt the butter.

In a mixing bowl, whisk the eggs with the sugar, salt, vanilla, maple syrup, and honey. Add the melted butter.

Coarsely crush the nuts and spread them over the bottom of the tart crust.

Pour the mixture over the nuts up to 2 mm from the edge. Bake for 30 to 35 minutes. Let cool. Lightly dust the edge of the tart and decorate with pecans.