Recipe by: Tania Nicaise
Source: Adaptation of Carine’s restaurant (Brussels)
- 1 portion sweet shortcrust pastry
- 85 g butter
- 50 g honey
- 50 g cassonade or light muscovado sugar
- 175 g walnuts
- 150 ml fresh cream milk min 35%
- 100 ml fresh cream milk to serve whipped (optional)
Ingredients (For 4 sweet shortcrust pastry)
- 700 g top flour (Phoon Huat)
- 400 g butter, very cold and cut in small cubes (or grated while still frozen)
- 80 g cassonade or light muscovado sugar
- Pinch of salt
- 4 egg yolks
- 4 Tbsp cold water
Instructions (Sweet Shortcrust Pastry)
- Mix the flour with sugar and salt
- Place the flour on a cleaned surface and make a hole in the middle
- Put the butter in the middle and quickly rub the butter into the flour by lifting up small amounts with the fingertips, until the mixture resembles breadcrumbs.
- Add the egg yolk and the water and knead lightly Don’t work too much the dough otherwise it will become elastic!
- Wrap in clingfilm and let it rest for at least 30 min.
- Let the dough “heat” again at room temp before rolling out (2-3 mm) between 2 pieces of baking paper (this method simplifies the task).
- Remove one paper, roll the pastry around your roller pin and put on a butter/floured tin. Remove the second baking paper. ( I used a 23Ø tin, but there’s enough ingredients for 25Ø tin)
- Press the pastry over the base and up the sides of the tin with your fingertips, trim excess of pastry and chill it for minimum 15 min (to minimize shrinkage while cooking)
Note: It’s even better if you rest the dough overnight. You can keep the dough in the fridge for 3 days or 3 months in the freezer!
Preheat the oven 180 C (350 F)
- Bake the tart case empty (baking blind): prick the pastry base with a fork, line with baking paper and half-fill the tin with baking beans to hold the pastry in shape.
- Bake for 10-15 min or until just set, then lift out the paper and the filling.
- Decrease the oven temp to 160C and cook the empty tart for 5 minutes more
- In a pan, melt the butter and add the sugar and honey
- Let the “caramel” cooks for 1 minute or so
- Add the walnuts. Mix well.
- Pour in the fresh cream milk and bring the mixture to boil
- Fill in the tart with the walnuts mixture
- Bake for 10-15 min.
- Let it cool completely.
Note: You can serve this walnut tart with whipped cream
Download PDF here (many more photos in the PDF): Belgian Walnut Tart Tania Nicaise