Skip to main content

Walnut Tart


Walnut Tart ~ My first attempt at making tarts.  I  googled for an easy crust recipe to make the tart shell and after watching a video from Joyofbaking.com., set out to experiment.  I was overjoyed when the tarts came out well but on scrutinising them further, found that the edges were  thick.  Nonetheless,  the tarts were yum and my family loved it!




See the thick edges .... never mind more crust to munch on!   Will definitely try to improve.



Recipe for Walnut Tart  ( Sweet crust pastry adapted from Joy of Baking.com)

    Ingredients for Sweet Crust Pastry 
    • 210 gm plain flour 
    • 1/8 tsp salt
    • 113 gm butter/margarine
    • 50 gm sugar
    • 1 egg
    • Egg white to seal the crust
     Method
    1. Whisk the plain flour and salt, set aside.
    2.  Beat the butter till softened, add in sugar and beat till light and fluffy.
    3. Gradually add in the egg, beating just till incorporated.
    4. Add flour mixture all at once and mix just until it forms a ball of dough.
    5. Flatten dough into a disk, cover with plastic wrap and refrigerate for 20 mins. or till just firm or place in the freezer for about 15 mins.
    6. Lightly grease an 8 to 9 inch (23 cm) tart pan with a removable base.
    7. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan.
    8. Cover with plastic wrap and place in the freezer for about 15 mins.
    9. Lightly prick the bottom of the pastry crust with a fork (this will prevent the dough from puffing up as it bakes).
    10. Place tart pan on a baking sheet and bake crust for 5 mins.in a preheated oven @ 205 deg.C.  Reduce  temperatue to 180 deg.C and continue to bake for about 15 mins, till crust is dry and lightly golden brown.
    11. Remove from oven and place on a wire rack to cool.
    Egg white glaze
    1. Let the crust cool for  3 to 5 mins.  Lightly  brush the bottom and sides of the warm pastry crust with some lightly beaten egg.  (This helps to prevent the filling from softening the crust).
    Ingredients for Filling  
    • 1/2 egg lightly beaten
    • 1.1/2 oz brown sugar
    • a pinch of salt
    • 1 Tbsp melted butter
    • 1 Tbsp golden syrup or honey
    • 60 gm walnuts, coarsely chopped
    • 1 Tbsp Rum or Brandy
    Method
    1. Beat the egg, brown sugar, salt till light and ribbony.  Add in melted butter, golden syrup and liquor.
    2. Pour sugar mixture into tart shells, sprinkle on the chopped walnuts.
    3. Bake in a preheated oven @ 180 deg C for about 25 mins. till the filling has puffed but is still wobbly when gently shaken.  Test with a skewer at the sides till it comes out  clean.
    4. Cool for @ least an hour before cutting into wedges.
    5. Serve on its own or with ice cream.
    6. Yield :  Two 4.5 inch  tarts
Note :  Double the recipe of the filling for an 8 to 9 inch tart pan




    I'm submitting this post to Recipe Box # 26 hosted by Bizzy Bakes



Comments

  1. I would love it too! Nuttilicious!

    ReplyDelete
  2. Hi Cheah, I know this is good cos' I love walnuts. How I wish you are nearby and I can get to taste it. My biggest problem now is time. But still I'll KIV.

    ReplyDelete
  3. It looks good - doesnt look like its your first attempt.

    ReplyDelete
    Replies
    1. It's my first attempt, Chris. I made the whole recipe for the crust but I only have 2, mini 4.5 inch tart pans, so saved the other 2 pcs of dough for some other filling. Recently I bought an 8.5 inch tart pan, so will be experimenting with other recipes!

      Delete
  4. Hi Cheah, your walnut tart look really good. Very tempting and I'm getting hungry now... LOL
    Love to have a slice with hot coffee.

    Have a nice day, regards.

    ReplyDelete
    Replies
    1. I must admit that it's really delicious, more so accompanied by a hot cuppa!

      Delete
  5. Nice tart! I tried making the pastry too, it turn out thick and hard, then I give up, maybe tray again when I am really in mood. I heard we cannot overdo the dough, if not will become very hard

    ReplyDelete
    Replies
    1. I followed the video clip from Joy of Baking.com and I find that the crust was really good, not tough but cookie like. Even if it's thick at the edges, I really don't mind as it's not hard and there's more bite. For short crust pastry, yes, if you overdo or stretch it, it'll be tough. I've yet to try that too.

      Delete
  6. I've not baked any nutty tarts before and your wonderful-looking tarts do urge me to attempt baking mine too. These tarts look so yummy!

    ReplyDelete
  7. Cheah,
    Your tart looks so nice and neat.
    No worries about the thick crust.
    I bet this is very fragrance and yum with the walnuts.
    mui..^^

    ReplyDelete
    Replies
    1. Thank you, Mui Mui. Frankly, the thick crust gave more bite. I tried my best to make the edges thin and that was as far as I could manage.

      Delete
  8. im quite surprised to hear that it was your first time making tarts. even i've made tarts several times, i still have uneven layers here and there!

    ReplyDelete
    Replies
    1. Yes, it's my frist time making this type of tarts. My girl commented that the crust is a bit thick though. I've an egg tart post but it was a different recipe. I must learn the short crust pastry too!

      Delete
  9. These look so good! I love all that crunch inside the tart. I could eat a few at a go.

    ReplyDelete
  10. Your walnut tart looks wonderful! This is one tart that I have been meaning to make for ages! A slice would be lovely with a cup of warm tea! Yum!

    ReplyDelete
    Replies
    1. Lovley with a hot cuppa! I thought it would be a tough job, but it wasn't at all!

      Delete
  11. I like walnut, and i will definitely like this tart!

    ReplyDelete
    Replies
    1. Walnut is one of my favourite baking ingredients too!

      Delete
  12. i think it's a fantastic first attempt because your crust looks so smooth, although it is a bit thick, but i love thick crusts ;)

    ReplyDelete
  13. Yummery! Your mini tarts are too cute.. I made a walnut tart for Thanksgiving and loved it. I have orders to make one for Christmas too. :) I don't mind practicing my crusts, always room for improvement there for me, lol.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…