Ingredients for Walnut Tart
- All Purpose Flour
- Icing Sugar
- 1 cup (2 sticks) cold unsalted butter
- Egg Yolks
- Vanilla Extract
- Whipping Cream
- Walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 cups walnut halves, plus extra for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Walnut Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Walnut Tart
- **Make the Pastry:** In a large bowl, whisk together 2 ½ cups all-purpose flour and ½ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
- Beat 2 large egg yolks with 1 teaspoon vanilla extract. Gradually add to the flour mixture, mixing until just combined.
- Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to ⅛ inch thickness between two sheets of parchment paper.
- Carefully transfer the dough to an 11-inch tart pan with a removable bottom. Trim and crimp the edges.
- Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes. Remove the weights and parchment paper and bake for another 10 minutes, or until the crust is lightly golden.
- Reduce oven temperature to 350°F (175°C).
- **Prepare the Filling:** In a medium bowl, whisk together ¾ cup granulated sugar, ½ cup packed light brown sugar, ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, a pinch of salt, and 2 large eggs.
- Stir in 1 cup heavy cream and 1 teaspoon vanilla extract. Gently fold in 2 cups walnut halves, reserving some for garnish.
- Pour the filling into the pre-baked tart shell.
- Reduce oven temperature to 300°F (150°C). Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Let the tart cool completely on a wire rack before garnishing with the reserved walnut halves and serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
132g
Fat
76g
Carbs
18g
