Nick Malgieri

Nut Biscuit Batter

For Cookie Dough Crusts

Preparation info
  • Makes enough for

    one

    25 cm tart
    • Difficulty

      Easy

Appears in
Pastry Perfection
Pastry Perfection

By Nick Malgieri

Published 2014

  • About

This buttery batter is spread on the bottom of a cookie dough tart crust before it’s baked. It adds richness, a note of flavour and, most of all, prevents the crust from softening by absorbing any liquid draining from fruit or other filling in the tart.

Ingredients

  • 2 tablespoons unbleached plain flour
  • 2 tablespoons caster sugar
  • 1

Method

  1. Whisk the flour and sugar together in a medium bowl; add the egg and whisk smooth.
  2. Whisk in the salt and vanilla extract, then use a small rubber spatula to fold in the nuts and butter.
  3. Follow steps 1-3 in Baking an Empty Crust for a Tart or Pie, using the cookie crust and tart tin of your choice. Spread the nut biscuit batter into the crust. Do not l