An elegant tart, usually made with pecans, is reinvented using walnuts. A good quality vanilla-bean icecream is the must-have accessory for this dish. You can also make this recipe in small individual muffin tins, making tarts that are the perfect accompaniment to after-dinner coffee or to take on a picnic.
Ingredients
| 150 g | Sweet pastry sheet |
For the filling
| 100 g | Butter |
| 100 ml | Maple syrup (Main) |
| 100 ml | Cream |
| 2 Tbsp | Liquor, brandy, rum or Cointreau, optional |
| 150 g | Walnuts, roughly chopped (Main) |
| ¼ cup | Caster sugar |
| 4 | Egg yolks |
| 1 tub | Vanilla bean paste, to serve |
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Directions
- Preheat oven to 160C.
- Roll your pastry to fit a 20cm tart tin. Line and refrigerate for 20 minutes. Bake blind for 15 minutes then remove the paper and continue to cook for 10 minutes until the base is cooked and lightly coloured.
- Turn the oven to 170C.
- For the filling, melt the butter with the maple syrup in a pot. Add the cream and liquor. Remove from the heat and cool slightly. Stir through the walnuts, caster sugar and yolks. Pour into your tart tin. Place into the oven for 35 minutes or until just set. Cool in the tin. Serve with a scoop of icecream.
