Dessert

Walnut Tart – Tarte Aux Noix


Happy New Year! I wish everyone will have a sweet year in 2015. 🙂 I’ll start my first recipe of 2015 with a dessert (sweet ma). The recipe I choose is walnut tart or tarte aux noix in French. This recipe was adapted from Pâtisserie by Murielle Valette, a French pastry chef. I couldn’t fathom how this walnut tart would taste like or the texture of it hence it got me interested. I’m very satisfied with this walnut tart. It’ll be my go-to walnut tart recipe.

Walnut Tart
Walnut tart – so good!

Let’s bake!

Flour, Butter & Salt
On a work surface, place flour, salt and diced butter. Coat each piece of butter with flour and then work the mixture until it becomes sandy.

Make A Well, Add Egg & Sugar
Make a well in the centre and add egg and sugar.

Mix Egg With Sugar
Mix the egg with sugar.

Mix Everything Together
Then slowly incorporate the flour starting at the inside of the well until is has an even consistency. Do not overwork!

Ready Pastry
Make the pastry into a ball and press it flat. Wrap with cling wrap and let it rest in the fridge for a minimum of 1 hour.

Sprinkle Some Flour Onto Work Surface & Pastry
Sprinkle some flour on the work surface and pastry.

Roll The Pastry
Roll out the sweet pastry to 3mm thickness with a sheet of cling film underneath. This is for easy transfer to the tart pan.

Put The Pastry Over The Tart Tin
Carefully place the rolled pastry on the 24cm tart pan. Press the pastry into the edges to line the base and sides.

Pastry Base Is Ready For Baking
Remove the excess party with a knife / rolling pin / with your hand by cutting the pastry at the pan’s sharp edges. Chill in the fridge for 30 minutes.

Blind Bake The Pastry Base
Line the pastry base with baking paper and fill with baking beans or rice/fried beans. I use rice. Blind bake at 160oC for 35 minutes. Tsk my baking paper here is super humongous. Just lazy to cut it. Haha

Then cool for 10 minutes and remove the baking paper without spilling the rice. Put the tart case back into the oven and bake for an extra 5 – 10 minutes without the rice. It’s done once the center of pastry is light golden brown.

Cream Butter & Sugar
Now to make walnut cream. Cream the butter and sugar.

Add Broken Walnuts & Eggs
Then alternately add batches of broken walnuts and eggs.

Walnut Cream
Walnut cream.

Spread Walnut Cream Into The Pastry Base
Once the pastry base has cooled, spread the walnut cream evenly.

Ready For Baking
I fill my walnut cream to this level and then it overflows during baking. Luckily I noticed it and place a baking tray underneath the tart pan.

Bake at 160oC for 30 – 40 minutes until the cream is set and golden brown. Cool the walnut tart in the tin at room temperature.

I have remaining walnut cream and extra sweet pastry from earlier and I use it to make walnut tartlets. I made about 5 walnut tartlets.

Walnut Tart
Wholesome wrap in your mouth heavenly feeling… I love this walnut tart. It’s not too sweet since I’ve reduced the sugar.

Do try it!

Walnut Tart – Tarte Aux Noix
Adapted from Pâtisserie by Murielle Valette
Makes one 24 cm tart

Recipe for sweet pastry: (yield 500g)
230g plain flour
1 small pinch of salt
140g cold butter, diced
1 medium egg
55g caster sugar or vanilla sugar

Walnut cream:
150g butter
200g caster sugar
250g broken walnuts
3 medium eggs

Method:
To make sweet pastry:
1. Place flour, salt and diced butter on the work surface.

2. Use your fingertips to coat each piece of butter with flour, then with both hands, work the mixture until it has a sandy texture.

3. Make a well and add egg and sugar in the centre.

4. Use your fingertips to mix the egg with sugar, then incorporate the flour mix, starting at the inside of the well until it has an even consistency.

Do not overwork – when all the ingredients are combined, it is ready.

5. Shape the pastry into a ball and press it flat. Wrap in cling film and rest in the fridge for a minimum of 1 hour.

6. Sprinkle some flour on the work surface and pastry.

7. Roll out the sweet pastry with a sheet of cling film underneath to 3mm thickness.

Reason for the cling film is for easy transfer to the tart pan since it’s difficult to work the pastry in my country’s warm weather. Besides that this sweet pastry is a little sticky.

8. Line the 24cm tart pan with the rolled pastry. Gently press it into the edges with your fingertips to line the base and sides. Remove the excess pastry either with a knife, rolling pin or with your hand by cutting the pastry at the pan’s sharp edges. Chill in the fridge for 30 minutes.

9. Line the pastry base with baking paper and fill the tart case with baking beans or rice/fried beans. Blind bake for 35 minutes at 160oC.

10. Allow 10 minutes to cool, then carefully remove the baking paper without spilling the baking beans.

11. Put the tart case back in the oven for an extra 5 – 10 minutes (mine baked at 10 mins) without the baking beans to even up the color. The center of the pastry must be light golden brown.

To make walnut cream and final bake:
1. With a hand mixer or electric mixer fitted with a paddle, cream the butter and sugar. Then alternately add batches of broken walnuts and eggs.

2. When the pastry base has cooled, spread the walnut cream evenly.

Don’t fill the tart too full with walnut cream or it will overflow during baking.

3. Bake the tart at 160oC for 30 – 40 minutes (mine baked at 38 mins) until the cream is set and golden brown. Cool at room temperature in the tin.

You will have remaining walnut cream and extra sweet pastry from earlier. Use it to make walnut tartlets. I made about 5 walnut tartlets.

Enjoy!

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