Tarta De Tres Nueces, or three nut tart, is an easy-to-make, delicious dessert. With honey, hazelnuts, pecans, and walnuts tucked into a tender, flaky all-butter crust.
Sometimes you feel like a nut and sometimes you don’t. I first tasted this Tarte des Tres Nueces, three nut tart, over a year ago. One bite and I knew I had to have the recipe. It is from my friend Henry, from Nicaragua and he got the recipe from his mom. (This post contains affiliate links)
There was a time when I thought I never wanted to see another hazelnut, let alone taste one. The French love hazelnuts. I seems like every French dessert has them. The pastry department kept all the food supplies in giant buckets, I guess the idea was that if it was all there for the taking, we wouldn’t have to sneak anything. It worked, I ate a Frenchman’s lifetime of hazelnuts and couldn’t look another one for at least 20 years!
This dessert changed my mind. In addition to the hazelnuts, it has pecans and walnuts. I’ve even lived dangerously and made a 4 nut tart, Quatro Nueces, by adding almonds! That’s me, just plain nuts! You can add whatever combination of nuts you like. Another thing that makes this tart so good is the honey. I love the combination of honey and nuts. Think baklava and rugelach, but way less work!
This nut tart would be a great addition to a Passover Seder.
Some of the items used in this post are available here at no additional cost to you.
This Tarta De Tres Nueces is a traditional dessert from Nicaragua. The pastry is brushed with chocolate and topped with a honey and nut filling.
- 1 Prebaked 9" pastry shell or 8 individual tart shells
- 1/2 cup of good quality dark or bittersweet chocolate
- 1 stick ( 8 tablespoons) unsalted butter
- 1/2 cup honey
- 2 tablespoons of heavy cream
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 3 cups total of hazelnuts pecans and walnuts, chop first and then measure.
- 1 tablespoon tangerine zest (I used orange zest)
Preheat oven to 350* F. Roll out pastry and pre-bake tart shell for 10-15 minutes until light golden brown.
Remove tart shell from oven. Let cool slightly. Melt chocolate in a double boiler. Paint the bottom of the shell with a thin layer of the melted chocolate. Save any extra for drizzling.
In and medium saucepan, butter, honey, cream and brown sugar and bring to a boil, stirring.
Let it boil 3 to 4 minutes, then stir in the nuts, zest and vanilla.
Pour into tart shell and bake for 20 minutes at 350 degrees F.
Let cool completely. Serve with extra melted chocolate and freshly whipped cream.