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Florentine Tart Slice Taken-

Florentine Tart Recipe

  • Author: foodnerd4life
  • Total Time: 1 hour
  • Yield: Serves 12 1x


Serves 12


  • 300g Shortcrust Pastry, homemade or shop-bought

Florentine Filling – 

  • 165g Soft Brown Sugar
  • 250g Golden Syrup
  • 2 Large Free-Range Eggs
  • 2 tbsp Double Cream
  • 100g Flaked Almonds
  • 50g Hazelnuts, roughly chopped
  • 100g Sultanas
  • 100g Stem Ginger, chopped finely
  • 100g Mixed Candied Citrus Peel
  • 50g Pistachios, roughly chopped

For Decorating – 

  • 75g Dark Chocolate
  • 1/2 tsp Flavourless Vegetable Oil


  1. First blind bake the pastry case, oven to 180C. Roll the shortcrust pastry about 5cm larger than a 20cm tart tin. Line the tin with the pastry, pressing the pastry into the fluted side. Trim the edges slightly. Chill for 30minutes. With a fork, prick over the base of the pastry. Cover with parchment paper, fill the case with baking beans. Bake for 10 mins. Remove the beans and paper and bake for another 5-7 mins until the middle is golden and dry. Leave to cool.
  2. In a bowl, mix the brown sugar, golden syrup, eggs, double cream until smooth. Folding in the chopped nuts and fruit. Mix until all is incorporated. Pour the mixture onto the baked crust, evenly spread out the mixture. Bake for 25-30 minutes until baked. Cover with parchment halfway if the nuts start to brown too quickly. Allow to cool completely before cutting.
  3. Melt the dark chocolate with the oil until smooth. place into a piping bag and drizzle in a zig zag across the cooled tart to decorate. Go wild with your chocolate drizzle.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts, Tart
  • Method: Baking
  • Cuisine: British

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