Ingredients for Grenoble Tart Walnut Tart
- 1/3 cup (65g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- Unsifted All Purpose Flour
- 1 1/2 cups (150g) coarsely chopped walnuts
- Light Brown Sugar
- Dark Corn Syrup
- 2 tablespoons heavy cream + 1 cup for whipped cream (optional)
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How to Make Grenoble Tart Walnut Tart
- **Make the Tart Shell:**
- Preheat oven to 375°F (190°C).
- In a medium bowl, cream together 1/3 cup (65g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy using a wooden spoon or electric mixer.
- Beat in 1 large egg yolk.
- Gradually add 1 1/2 cups (180g) all-purpose flour, mixing until just combined. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to a 9-inch fluted tart pan with a removable bottom.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 12-15 minutes, or until lightly golden brown.
- Let cool completely on a wire rack.
- **Make the Walnut Filling:**
- Spread 1 1/2 cups (150g) coarsely chopped walnuts on a baking sheet in a single layer.
- Toast in the preheated 375°F (190°C) oven for 5 minutes, or until fragrant.
- Let cool completely.
- In a heavy 2-quart saucepan, combine 1/2 cup (100g) granulated sugar, 1/4 cup (50g) unsalted butter, 1/4 cup (60ml) light corn syrup, and 2 tablespoons heavy cream.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 1 minute, then remove from heat.
- Sprinkle the toasted walnuts into the cooled tart shell.
- Pour the hot sugar mixture over the walnuts.
- Bake for 10-12 minutes, or until the filling is bubbly and set.
- Let cool completely on a wire rack before serving.
- **Make the Whipped Cream (optional):**
- Beat 1 cup heavy cream until stiff peaks form. Sweeten to taste with powdered sugar.
- **Tartlet Instructions:**
- Divide the dough into 16 equal pieces. Press each piece into mini tart pans.
- Bake for 8-10 minutes, or until golden brown.
- Cool completely.
- Divide 1 cup (100g) finely chopped toasted walnuts into the tartlet shells.
- Pour the remaining walnut filling evenly into the tartlet shells.
- Bake for 8 minutes, or until the filling is bubbly.
- Cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
73g
Fat
46g
Carbs
10g
