For the pastry

225g plain flour

100g butter

50g icing sugar

50ml water

egg to glaze

For the filling

200g blanched almonds

200g blanched pistachios

225g sugar

2g ground cardamom

zest and juice 1 large or 2 small oranges

4 yolks

5g turmeric

1 yolk mixed with 30ml cream t glaze

serve with thick greek yoghurt, pistachios and mint


1. combine the flour and butter until it looks like damp breadcrumbs. Add the sugar and water. Cover and chill for 30 minutes

2. roll out the pastry and line a 23cm tart case. Brush with egg & bake blind for 20 mins

3. for the filling, simply blend the nuts until smooth, then tip into a bowl and mix in the rest

4. spoon into the cooled case, smooth. Cook at 180°C for 25-30 minutes, brush with glaze, cook 5-10 minutes more. Cool and serve

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