Description
Indulge in this sophisticated honey walnut tart, featuring a buttery, crisp shortcrust pastry filled with a decadent honey-infused custard and toasted walnut pieces. The perfect balance of crunchy texture and rich sweetness, this dessert is an elegant addition to any gathering. With a smooth caramel-like center and a deep nuttiness, this recipe is designed to impress your guests and provide a gourmet, comforting finish to your weekend dinners or holiday celebrations.
Ingredients
200g plain flour
100g chilled unsalted butter
75g caster sugar
3 large eggs
3 extra egg yolks
200g muscovado sugar
340g clear honey
2 tbsp double cream
1 tsp vanilla extract
200g walnut pieces
Instructions
Process flour and chilled butter until the mixture resembles fine breadcrumbs.
Add caster sugar and pulse to combine.
Add the egg yolks and pulse until the dough begins to clump together.
Chill the dough for 30 minutes, then roll it out and line a tart tin.
Blind bake the pastry shell until deep golden brown and firm.
Toast the walnut pieces in a dry pan until fragrant.
In a bowl, whisk together eggs, extra yolks, muscovado sugar, honey, cream, and vanilla until well combined.
Arrange the toasted walnuts in the baked pastry shell.
Pour the honey mixture carefully over the walnuts.
Bake at 170°C for 25-30 minutes until the filling is just set but still wobbles slightly in the center.
Cool completely before slicing.
Notes
Ensure the butter is very cold when processing for a flaky crust. Blind baking is essential to prevent a soggy bottom. Store the tart in an airtight container at room temperature for up to 3 days. Served best at room temperature.
- Prep Time: 45
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg