What ingredients do I need to make a Nepali Spiced Fruit and Nut Tart?

To make a Nepali Spiced Fruit and Nut Tart, you will need a mix of dried fruits such as apricots, raisins, and dates, along with a variety of nuts like walnuts, almonds, and cashews. Key spices include cardamom, cinnamon, and cloves to give the tart its signature flavor. Additionally, use butter, flour, sugar, and eggs for the tart crust, and honey or jaggery for natural sweetness. Fresh lemon juice and zest can brighten the filling’s taste.

How do I prepare the filling for a Nepali Spiced Fruit and Nut Tart?

To prepare the filling, finely chop your dried fruits and nuts. Gently toast the nuts in a dry pan to enhance their flavor. In a bowl, mix the fruits and nuts with honey or jaggery, ground spices like cardamom and cinnamon, and lemon zest. This mixture should be combined until sticky and well coated, then spooned into a pre-baked tart shell. Bake again until the filling is set and lightly caramelized.

Can I make the Nepali Spiced Fruit and Nut Tart vegan or gluten-free?

Yes, this tart can be made vegan by substituting butter with coconut oil or vegan butter and using a flaxseed or chia egg instead of regular eggs. For a gluten-free version, use a gluten-free flour blend for the crust. Ensure that your dried fruits and nuts don’t contain any additives with gluten. These swaps maintain flavor and texture while catering to dietary needs.

How long does the Nepali Spiced Fruit and Nut Tart keep, and how should it be stored?

The tart can be stored in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the refrigerator for up to a week. Before serving, bring it to room temperature or warm slightly to bring out the spices and soften the nuts. This tart also freezes well—wrap it tightly and freeze for up to 2 months, thawing overnight in the fridge.

What drinks pair well with a Nepali Spiced Fruit and Nut Tart?

This tart pairs delightfully with warm beverages like spiced chai tea or black tea, which complement the cinnamon and cardamom flavors. For a cold option, try a crisp apple cider or a light white wine such as Riesling, whose sweetness balances the spices and nuts. These pairings enhance the tart’s warm, fragrant profile and make for a pleasing dessert experience.

Nepali Spiced Fruit And Nut Tart Recipe With Authentic Taste

Name: Nepali Spiced Fruit And Nut Tart
Prep time: 1 h 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Nepali
Ingredients: 225g unsalted butter; 4 tablespoons icing sugar; 2 egg yolks; 350g plain flour; 2 tablespoons cornflour; 80g unsalted butter; 85g soft light brown sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 100g plain flour; 1/4 teaspoon baking powder; 1 tablespoon spiced rum; 20g desiccated coconut; 20g crystallised ginger; 50g dried apricot; 50g dried mulberry; 100g dates; 50g blanched almonds; 50g brazil nuts; 50g walnuts

Ingredients

Scale

225g unsalted butter

4 tablespoons icing sugar

2 egg yolks

350g plain flour

2 tablespoons cornflour

80g unsalted butter

85g soft light brown sugar

2 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

100g plain flour

1/4 teaspoon baking powder

1 tablespoon spiced rum

20g desiccated coconut

20g crystallised ginger

50g dried apricot

50g dried mulberry

100g dates

50g blanched almonds

50g brazil nuts

50g walnuts

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Instructions

1-First, cream the softened butter with icing sugar until it’s light and fluffy. Next, add the vanilla extract and egg yolks, mixing until well combined. Then, incorporate the sifted flours to form a dough, chill it, roll it out, and blind bake at 180°C for 20-25 minutes with baking beans, followed by a bit more baking after removing them.

2-Move on to the filling by creaming unsalted butter and soft light brown sugar together. Gradually add the eggs, then mix in the vanilla, spices, flour, baking powder, and optional spiced rum. Fold in the chopped fruits and nuts until everything is evenly distributed.

3-Pour the filling into the pre-baked tart shell and bake for 35-40 minutes until it’s cooked through. Once done, let it cool before serving with pouring cream or custard for the best taste.

Last Step:

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Notes

🧈 Chill the pastry dough well before rolling for a flaky crust.
🌿 Use a mix of dried fruits and nuts for texture and authentic flavor.
🎂 Serve the tart cooled with cream or custard to balance the richness.

Author: Brandi Oshea
Prep Time: 45 minutes
Baking time: 1 hour
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Nepali
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 649 kcal
Sugar: 30 g
Sodium: 120 mg
Fat: 38.8 g
Saturated Fat: 15 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 62.8 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 110 mg