Spanish · Dessert
Walnut Honey Tart
A rustic Spanish-style walnut tart where a short, buttery pastry shell cradles a dense, sticky filling of toasted walnuts bound in honey, egg and cream, finished with a warm honey glaze for extra shine and stickiness.
$1
25 minsPrep
30 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
534Calories
8.8gProtein
35.9gFat
48.5gCarbs
24.4gSugar
2.6gFiber
344mgSodium
145mgChol
13.9gSat Fat
172mgPotassium
53mgCalcium
2.4mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into flour, sugar and salt until the mixture resembles coarse crumbs, then bind with the egg yolk and iced water into a dough.
2
Shape the dough into a disc, wrap and chill for 30 minutes to relax the gluten before rolling.
3
Roll the pastry thin on a floured surface and line two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
4
Chill the lined tins for 10 minutes, then blind bake at 190°C for 10 minutes until pale gold and set.
5
Scatter the chopped walnuts evenly over the par-baked pastry bases.
6
Whisk honey, melted butter, beaten egg, cream and cinnamon together until smooth, then pour over the walnuts to just cover.
7
Bake at 170°C for 18-20 minutes until the filling is set with a gentle wobble in the centre and lightly golden.
8
Cool the tarts in their tins on a wire rack for at least 20 minutes to allow the filling to firm up.
9
Warm the remaining honey gently and brush over the tops of the cooled tarts to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g all purpose flour
- 1 oz28g cold, cubed butter
- 0.2 oz6g sugar white
- 0 oz1g salt
- 5/85/8 egg yolks, beaten, for pastry dough (10g)
- 0.3 oz8g iced water
- 1.6 oz45g roughly chopped walnut
- 1.5 oz42g honey
- 0.4 oz12g melted, for filling butter
- 1/21/2 eggs, beaten, for filling (22g)
- 0.4 oz10g heavy cream
- 0 oz1g cinnamon ground
- 0.3 oz8g warmed for glaze honey
