Honey Walnut Tart
By FelipaZemlak
I have actually made this honey walnut tart three times in a row, and each time there will be different improvements. It was not until the third time that I personally felt quite satisfied. Whether it is the tart skin or the tart filling, it feels good. The skin of the tarts is loose and crisp, and the filling is fragrant and soft.
Recipe Recommendations
Steps for Honey Walnut Tart
1
Soften unsalted butter at room temperature, add fine sugar and beat well.
2
Add the whole egg in portions and stir until a uniform creamy paste is made.
3
Sprinkle the low-gluten flour and salt together, mix slightly with a spatula, and finish until dough.
4
Wrap the dough in plastic wrap and place it in the refrigerator to relax for 60 minutes.
5
Remove the dough and place it on a chopping board sprinkled with a little hand powder, and roll it out with a rolling pin.
6
When rolling to a thickness of about 3mm, which is one circle larger than the tarts mold, move the tarts skin onto the tarts mold.
7
Hold the tarts skin tightly to the tarts mold without leaving gaps. Use a rolling pin to roll it on the tarts mold; tear off the excess tarts skin on the edge of the tarts mold, and use a toothpick to pierce many small holes in the bottom of the tarts skin to avoid swelling during baking.
8
Put the tart skin and the tart mold into a crisper bag, place it in the refrigerator and refrigerate for 30 minutes; remove the tart skin, spread it with baking paper, place it with ballast stone, and bake in the 180°C oven for 5 minutes.
9
Remove the stone and bake the tarts for another 10 minutes.
10
Method of filling: We can make the filling while baking the tarts; put fine sugar and honey in the pan and cook over low heat until bubbly.
11
Add milk and stir well with a wooden spoon. After boiling, continue to cook over low heat for 5-6 minutes, add unsalted butter and stir well; add walnut kernels that have been baked in the microwave for 6 minutes on high heat and mix well.
12
Add the whole egg liquid and stir well, and continue to cook over low heat until the soup is slightly dry.
13
Pour the cooked filling onto the baked tarts, spread it out with a wooden spoon, and press it slightly.
14
Place in preheated oven and bake at 160°C for 10 minutes.
15
After cooling, cut into blocks of appropriate size.Honey Walnut Tart Make Tips
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