What do you think about this honey and Agave nectar tart?
If you’re thinking that I intend to make an attempt on shaking up your glicemic index… you’re wrong!
For the record: The Agave nectar has been used as a sweetener in Mexico since Aztec times.
Primarily made up with of the fruit sugar fructose, it contains 25% fewer calories than normal sugar and is 25% sweeter, so you need far less. I found this recipe in an English magazine and I really loved the idea to make a filo pastry case with this sweetness inside.
My changes: I added some walnuts because I love to match them with the honey and I replaced the breadcrumbs with the oat flakes. I don’t know what you think about this, but the idea to stir some breadcrumbs into a nice honey pudding sounded so sad!
Honey and agave nectar tart with walnuts
6 frozen filo pastry sheets
150 ml agave nectar
120 ml clear honey
zest of 2 unwaxed lemons
8 tbsp half-fat crème fraîche
1 tbsp ground ginger
3 eggs (1 egg and 2 yolks)
150 gr oat flakes
50 gr walnuts
- Preheat the oven to 180° C. Take the filo out of the freezer 30 minutes before using.
- Grease each sheet with oil and use to line a lightly oiled loose bottomed tart tin, overlapping the sheets and letting them to overhang the sides a little (work it quickly because the filo pastry is very fragile!).
- Transfer to a baking tray and bake for 8-10 minutes or until lightly golden.
- In a bowl, whisk the agave nectar, honey, lemon zest, crème fraîche, ground ginger, egg and yolks. Stir in the oat flakes.
- Pour the filling into the tart case, sprinkle with chopped walnuts and bake for 35-40 minutes.
- Leave to cool before removing the tart from the tin.
- It’s delicious served with vanilla yogurt or ice cream.