Walnut Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 166.7 gWalnut kernel (whole)
- 100 gBrown sugar
- 133.3 mlCream (thick)
- 1.3 tbspHoney
- 20 gUnsalted butter
- 1.3 pcEgg (beaten)
- 0.7 pcVanilla bean (scraped)
Method
A dense, melting filling topped with crunchy walnut halves. The pastry is sandy and snaps cleanly, releasing the powerful aroma of roasted walnuts and honey.
- 1
Spread the walnuts on a tray. Bake at 180°C for 8 to 10 minutes. Watch the color: they should be golden and smell like toasted dried fruit.
- 2
Roll out the shortcrust pastry and line a tart mold. Prick the bottom with a fork. Keep chilled so the pastry doesn't shrink during baking.
- 3
In a saucepan, heat the brown sugar, honey, and cream. Bring to a boil until the mixture coats the back of a spoon. Remove from heat, then add the butter and roasted walnuts.
- 4
Whisk the beaten eggs into the cooled preparation. Pour onto the tart base. Bake at 170°C. The tart is ready when the filling is set but still slightly wobbly in the center.
Frequently asked questions
How do you get this dish right?
- Don't over-roast the walnuts, or they will become bitter.
- Let the tart cool completely before slicing so the filling sets properly.
How long does this dish keep?
Keep for 3 days at room temperature under a dome. Avoid the refrigerator as it softens the pastry.
