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| ●Tart Dough |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. (Photo #2)
Fold in sifted flour and work the dough to combine all ingredients.
Press the dough together into one clump. (Photo #3)
Wrap the dough in plastic wrap. Place it in the refrigerator for an hour.
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| ●Cream Filling |
Photo #1
Photo #2
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. Then mix in almond powder, flour and rum, in that order. (Photo #2)
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| ●Finish |
Photo #1
Photo #2
Photo #3
Photo #4
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Lightly roast or fry walnuts. Chop half of the walnuts roughly.
Roll out the dough to 3mm thick, then press the dough into the tart pans.
Make small holes with a fork on the bottom. (Photo #1)
Bake in a preheated oven at 180 °C (356 °F) until pale. (Photo #2)
After cooling, fill the tart shell with the cream filling up to 1/2 full, then sprinkle with the chopped walnuts generously. (Photo #3)
Pour in more cream filling, up to 9/10 full, and arrange the rest of the walnuts on top. Bake for 15 to 20 minutes. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart pan |
556kcal |
180 minutes |
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| butter |
40g |
| sugar |
60g |
| whole egg |
25g |
| cake flour |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| butter |
80g |
| sugar |
60g |
| whole eggs |
60g |
| almond powder |
80g |
| cake flour |
10g |
| rum |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder and flour.
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