French · Dessert
French Walnut Tart
A classic French walnut tart with a buttery shortcrust shell filled with toasted walnuts bound in a honey-brown sugar custard that bakes to a sticky, caramelised finish reminiscent of pecan pie's Gallic cousin.
$1
30 minsPrep
25 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
485Calories
7.9gProtein
34gFat
40.3gCarbs
21.6gSugar
2.1gFiber
237mgSodium
130mgChol
12.8gSat Fat
169mgPotassium
53mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and a pinch of salt until it resembles coarse breadcrumbs, then stir in the egg yolk, sugar and iced water just until a dough comes together.
2
Shape into a disc, wrap and chill for 30 minutes.
3
Roll the chilled dough thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill a further 15 minutes.
4
Blind bake the pastry shells at 190°C/375°F for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool slightly on a wire rack.
5
Scatter the toasted chopped walnuts evenly into the baked shells.
6
Warm the brown sugar, honey and melted butter together gently in a small pan just until the sugar dissolves, then remove from heat and cool for a minute.
7
Whisk in the beaten egg, cream and vanilla extract until smooth, then pour the filling over the walnuts in each shell.
8
Bake at 170°C/340°F for 18-20 minutes until the filling is just set with a slight wobble in the centre.
9
Cool completely on a wire rack before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 42g42g All Purpose Flour, sifted
- 21g21g Butter, cold, cubed
- 8g8g Egg Yolk, for pastry
- 5g5g Sugar White, for pastry
- 0.5g0.5g Salt, pinch
- 5g5g Water, iced, for pastry
- 45g45g Walnut, roughly chopped, toasted
- 22g22g Brown Sugar
- 18g18g Honey
- 15g15g Butter, melted, for filling
- 22g22g Egg, lightly beaten
- 10g10g Heavy Cream
- 2g2g Vanilla Extract
