1-Making a Nepali spiced fruit and nut tart: is a rewarding process that starts with preheating your oven to 180°C (fan 160°C). Begin by preparing the pastry, as it forms the base of this delicious dessert. This step-by-step guide will walk you through each stage, helping you achieve a flaky crust and a spiced filling that’s full of traditional flavors.

2-Cream the 225g softened unsalted butter and 4 tablespoons icing sugar: until light and fluffy. Add 2 egg yolks and mix well, then incorporate the 350g sifted plain flour and 2 tablespoons sifted cornflour. Knead lightly and chill the dough for 15 minutes. Roll it out to 0.7cm thickness and line a 24cm tart tin, pricking it with a fork for even baking.

3-Next, blind bake the pastry at 180°C for 20-25 minutes with baking paper and beans, then remove the beans and bake for another 10-15 minutes until lightly browned. Let it cool completely. For the filling, cream 80g unsalted butter and 85g soft light brown sugar until light, then add 2 eggs one at a time. Stir in ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg, 100g sifted plain flour, ¼ teaspoon baking powder, 1 tablespoon spiced rum if using, and a pinch of salt.

4-Mix in 20g desiccated coconut, 20g chopped crystallised ginger, 50g chopped dried apricot, 50g dried mulberry if desired, 100g pitted and chopped dates, 50g chopped blanched almonds, 50g chopped brazil nuts, and 50g chopped walnuts. Pour the filling over the cooled pastry and bake for 35-40 minutes until cooked through. Allow it to cool before serving, ideally with cream or custard. The total preparation time is about 1 hour and 45 minutes, ensuring a perfect Nepali spiced fruit and nut tart every time.