Walnut tart: the best recipe
Should the nuts be lightly toasted before being added to enhance their flavor?
Ingredients · Servings 8 people
- 1 unit sweet shortcrust pastry
- 4 eggs
- 250 g sucre roux
- 55g melted butter
- 1 tsp vanilla
- 2 tablespoons of flour
- 300g walnut kernels
Method · 20 min
- Blind bake the pastry in a 26cm diameter mold for about 10 minutes at 180°C.
- Mix together the eggs, sugar, butter, vanilla and flour.
- Roughly chop half the walnuts. Spread them over the base of the tart. Pour the egg mixture into the tin and then sprinkle with the remaining walnuts.
- Bake the tart at 200°C for 10 minutes, then reduce the temperature to 170°C. Continue baking for 10 to 15 minutes.
Yes, lightly toasting the walnuts before adding them to the pie is a good idea; it enhances their flavor and adds a touch of extra crunch. Toast them in a dry skillet over medium heat for 5 to 7 minutes, until lightly browned, then let them cool before adding them to the filling.
