Serves: 8
Active time: 1 hour
Chilling time: 1 hour 10 minutes
Cooking time: 45 minutes
Walnut tart recipe from best pastry chef of the year in 2019, Carl Marletti.
Ingredients
For the walnut cream
- 2.75 oz (80g) butter, softened
- 2.75 oz (80g) sugar
- 2.75 oz (80g) ground walnuts
- 2.25 oz (65g) lightly beaten egg
- 2 tsp (10ml) rum
For the sweet walnut-vanilla pastry dough
- 4.5 oz (130g) flour
- 1.75 oz (52g) confectioners’ sugar
- 0.5 oz (15g) ground walnuts
- 1/8 tsp (1g) salt
- 2.75 oz (75g) butter, chilled and diced
- 1 oz (25g) lightly beaten egg
- 2 tsp (10ml) vanilla extract
For the vanilla fudge
- 10.5 oz (300g) super fine sugar
- 1 oz (30g) glucose
- 3 vanilla beans, split lengthwise and seeds scraped out
- ¾ cup plus 2 tbsp (204ml) whipping cream
- 2 tbsp (30g) chestnut honey
- 0.5 oz (15g) butter
For the caramelised walnuts
10.5 oz (300g) fresh shelled walnut halves
Scant ½ cup (100ml) 30° syrup
4.5 oz (125g) golden raisins
For the chantilly cream
- 2 vanilla beans, split lengthwise and seeds scraped out
- 2.75 oz (80g) mascarpone
- ¾ cup (160ml) whipping cream
- 2½ tsp (10g) super fine sugar
Special equipment
- 9½ in (24 cm) tart ring or pan with a removable base
- Stand mixer fitted with the whisk attachment
Directions
For the walnut cream
1Cream the softened butter with the sugar until pale. Stir in the ground walnuts.
2Gradually add the egg and combine until smooth and uniform. Incorporate the rum and beat until lightly whipped.
3Press plastic wrap over the surface of the cream and chill.
For the sweet walnut-vanilla pastry dough
1Sift the dry ingredients together. Add the butter and rub to a sandy texture. Gradually incorporate the egg and vanilla extract, and combine until a smooth dough is formed. Cover with plastic wrap and chill.
2Roll out the dough to a thickness of about 1 /8 in (3 mm), line the greased tart pan with the dough, and chill for 1 hour. Preheat the oven to 325°F (160°C/Gas mark 3).
3Fill the chilled tart shell with the walnut cream and bake for about 25 minutes. Let cool completely.
For the vanilla fudge
1Make a dry caramel with the sugar and glucose. In a separate saucepan, infuse the vanilla beans and seeds in the cream. Gently stop the caramel cooking by pouring in the hot infused cream through a fine-mesh sieve, then add the honey. Bring to a simmer, then remove from the heat and incorporate the butter.
2 Blend and strain through a fine-mesh sieve. Allow to cool until lukewarm.
For the caramelised walnuts
1Preheat the oven to 325°F (160°C/Gas mark 3). Mix the fresh walnuts with the syrup. Drain off any excess syrup and spread the walnuts on a non-stick baking sheet. Bake for about 15-20 minutes until caramelised.
2Set aside a few caramelised walnuts and raisins for decoration, then add the remaining raisins to the walnuts. Set aside.
For the Chantilly cream
2Using the stand mixer fitted with the whisk attachment, beat the vanilla seeds, mascarpone, whipping cream, and sugar together until stiff.
Assembling the tart
1Fill the tart shell with the caramelised walnuts and raisins. Cover with the fudge and decorate with the reserved caramelised walnuts and raisins. Chill in the refrigerator for 10 minutes. Using a spoon, place quenelles of Chantilly cream on top.
This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!
Excerpts from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
