Nepali spiced fruit and nut tart

Method

• step 1

  For the base, combine the butter and icing sugar in a mixer and cream until light. Add the vanilla extract and egg yolks, and continue beating. Mix in all the sifted flours and ¼ tsp of fine salt, and knead lightly to form a dough. Wrap and chill for 15 minutes.

• step 2

  Heat the oven to 180C/fan 160C/gas 4. Roll the pastry on a lightly floured worksurface to 0.7cm thick. Use to line a 24cm tart tin, fixing any cracks or gaps with excess pastry as needed. Prick with a fork and line with baking paper, then add baking beans to fill. Bake for 20-25 minutes then remove the beans. Fix any cracks with left-over pastry and return to the oven for 10-15 minutes or until lightly browned. Cool.

• step 3

  For the filling, cream together the butter and sugar in a mixer until light and creamy. Gradually add the eggs, one at a time. Add the vanilla extract, cinnamon, nutmeg, flour, baking powder, rum and a pinch of sea salt or Himalayan salt. Mix until well combined. Add the coconut, ginger and the rest of the dried fruits and nuts, and mix well using a wooden spoon.

• step 4

  Pour the mixture over the pastry, making sure it's level. Bake in the oven for 35-40 minutes or until the filling is cooked through. Once cooled, serve with pouring cream or custard.