Another autumn recipe by De Groene Garde, this time a lovely desert which is really easy to make and requires no flour, so it is gluten free!

50g hazelnuts
100g walnuts
100g almonds
300g pure chocolate
4 eggs
4 spoons of honey
1 teaspoon seeds of 1 vanilla pod
1,5 teaspoon of grated orange zest
sea salt

Pre-heat the oven at 180 degrees Celsius. Chop up the nuts and break the chocolate into little chunks. Split the eggs (leftover egg white can be frozen for future use or can be used to bake meringue or pavlova). Grate the orange peel. Add the honey, vanilla, grated and a pinch of salt to the egg yolks. Whisk this until stiff in a few minutes. Add the chunks of chocolate and the chopped nuts and stir together. Put the mixture into a buttered tart pan and bake for about 20 minutes. The honey might cause the tart to brown very quickly; if necessary cover the tart with aluminium foil after ten minutes. When the tart is finished take it out of the oven and let it sit for at least 10 minutes.

Serve warm of cold, possibly with vanilla icecream.

Recipe from De Groene Garde cookbook. Read an interview with one of the initiators right here and win the cookbook via our win page!

Photography: Hans Hogervorst
Foodstyling: Sander de Ponti
Styling: Janwillem van Riel