TARTE　AUX　NOIX Walnut Tart

April 4, 2007 Swiss style tart. Bake the tart shell beforehand until pale, then fill it with the cream filling and walnuts and bake again. Roast walnuts lightly to enhance the aroma.

●Preparation Tip ●Tart Dough Photo #1 Photo #2 Photo #3 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. ●Cream Filling Photo #1 Photo #2 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) ●Finish Photo #1 Photo #2 Photo #3 Photo #4 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) Servings per Recipe Calories per Serving Ready In 6  one 18cm tart pan  0kcal 180 minutes Tart Dough butter 40g  sugar 60g  whole egg 25g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Cream Filling butter 80g  sugar 60g  whole egg 60g  almond powder 80g  cake flour 10g  rum 10g  【Preparation】 - Allow butter to soften at room temperature. - Sift almond powder and flour. Finish walnuts 140g