Walnut Tart

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 738
• Protein: 11 g
• Carbs: 55 g
• Fat: 52 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 166.7 g Walnut kernel ( whole )
• 100 g Brown sugar
• 133.3 ml Cream ( thick )
• 1.3 tbsp Honey
• 20 g Minimum butter sweet
• 1.3 piece Egg ( beaten )
• 0.7 piece Vanilla bean optional ( scraped )

Instructions

1. Roasting the walnuts

   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. Lining the mold

   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. Preparing the filling

   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. Binding and baking

   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.

Chef's tips

• Don't over-roast the walnuts, or they will become bitter.
• Let the tart cool completely before slicing so the filling sets properly.

Storage

Keep for 3 days at room temperature under a dome. Avoid the refrigerator as it softens the pastry.