Walnut tart is much more than just a dessert: it's a true treasure trove of flavor and health benefits! Rich in omega-3 fatty acids, walnuts promote memory and concentration, while also being a valuable ally for heart health. Making this homemade tart means enjoying a guilt-free treat, as this nut is bursting with goodness. Discover how to create this marvel in two steps: a crisp shortcrust pastry and an absolutely irresistible caramelized walnut filling.
Practical information
Preparation time: 25 minutes
Cooking time: 55 minutes
Estimated calories: approximately 280 kcal per serving (for 8 servings)
Estimated average price: approximately 45 ₪ for 2-3 pies
Ingredients
- 500 g of flour
- 2 eggs + 1 egg yolk
- 2 teaspoons of baking powder
- 125 g of sugar
- 1 sachet of vanilla sugar
- 250g of softened margarine
- 1 tablespoon of oil
- 1 pinch of salt
- 200g of walnuts (unsalted)
- 4 eggs
- 50g of butter or margarine
- 175 g of maple syrup or honey
- 85 g brown sugar or brown sugar
- 1 teaspoon of vanilla
Preparation steps
- Prepare the dough by pouring the flour, 2 eggs, egg yolk, baking powder, sugar, vanilla sugar, softened margarine, oil and a pinch of salt into a food processor fitted with the dough hook.
- Mix all the ingredients together until you obtain a smooth shortcrust pastry. If the pastry seems too stiff, gradually add a little water.
- Line the tart tins with the pastry and bake at 180°C for 15 to 20 minutes, until golden brown. (You can prepare two or three tarts and bake them one after the other.)
- Meanwhile, prepare the garnish: reserve a few nuts for decoration and roughly chop the rest.
- In a bowl, mix the softened butter, the 4 eggs, the brown sugar, the maple syrup and the vanilla.
- Add the chopped nuts to the mixture and stir well.
- Pour the filling over the baked pastry and smooth the surface.
- Decorate the top with the reserved coarsely chopped walnuts.
- Bake for 35 minutes. During the last 10 minutes of baking, cover the tart with aluminum foil to prevent it from browning too much.
- Allow to cool completely before serving.
For an even more indulgent flavor, vary the syrups: honey will add a floral note, while maple syrup enriches the tart with a subtle caramelization. This tart will keep for two to three days under a cake dome at room temperature, and reheats deliciously in a 160°C (325°F) oven for a few minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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