Walnut Grenoble Tart
A decadent and buttery walnut tart with a rich filling, served with whipped cream.
Ingredients
| 1/3 | cup butter or regular margarine |
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| 1/4 | cup granulated sugar |
| 1 | egg yolk |
| 1 | cup unsifted all-purpose flour |
| 2 | coarsely chopped walnuts |
| 2/3 | cup light brown sugar, packed |
| 1/4 | cup butter or regular margarine |
| 1/4 | cup dark corn syrup |
| 1/2 | cup heavy cream (divided) |
Instructions
| 1. | Prepare the tart shell: In a medium bowl, using a wooden spoon or electric mixer, cream together 1/3 cup of butter and granulated sugar until light and fluffy. |
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| 2. | Add the egg yolk and beat until well combined. |
| 3. | Gradually incorporate the flour until just blended, resulting in a crumbly mixture. |
| 4. | Preheat the oven to 375°F. |
| 5. | Shape the dough into a ball with your hands. |
| 6. | Press the dough evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. |
| 7. | Bake in the center of the oven for 12 minutes or until lightly browned. |
| 8. | Allow the tart shell to cool on a wire rack. |
| 9. | Prepare the filling. |
| 10. | Spread the chopped walnuts in a single layer on a cookie sheet and bake in a 375°F oven for 5 minutes; set aside to cool. |
| 11. | Sprinkle the toasted walnuts evenly in the bottom of the tart shell. |
| 12. | In a heavy 2-quart saucepan, combine the light brown sugar, butter, dark corn syrup, and 2 tablespoons of heavy cream. |
| 13. | Stirring constantly, bring the mixture to a boil over medium heat and let it boil for 1 minute. |
| 14. | Pour the hot mixture over the walnuts in the tart shell. |
| 15. | Bake in the center of a 375°F oven for 10 minutes, or until the filling is bubbly. |
| 16. | Allow the tart to cool on a wire rack. |
| 17. | In the meantime, whip the remaining heavy cream until stiff peaks form. |
| 18. | Refrigerate the whipped cream until ready to serve. |
| 19. | Serve the walnut grenoble tart at room temperature accompanied by a bowl of chilled whipped cream. |
| 20. | Yields 12 servings. |
| 21. | For Tartlets: Divide the pastry into 16 equal pieces. |
| 22. | Press each piece evenly into 16 (2 1/2-inch) tart pans using your fingers. |
| 23. | Place the tart pans on a cookie sheet and bake at 375°F for 8 to 10 minutes; then let them cool. |
| 24. | Divide the finely chopped nuts into the cooled tart shells placed on cookie sheets. |
| 25. | Pour the filling into the tart shells, evenly dividing the mixture. |
| 26. | Bake for 8 minutes, or until the filling is bubbly. |
| 27. | Remove the tarts from the cookie sheets and cool them on a wire rack. |
| 28. | To serve: Using a sharp knife, gently loosen the edges of the pastry from each tart pan. |
| 29. | Carefully lift out the tarts and place them on serving plates. |
| 30. | Serve the tartlets with chilled whipped cream. |
| 31. | Makes 16 servings. |
| 32. | Recipe adapted from McCalls Cooking School. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 365 kcal |
| Protein | 4.6 g |
| Fat | 25.8 g |
| Carbohydrates | 32.4 g |
| Fiber | 1.6 g |
| Sugar | 18.4 g |
Published on Jul 18, 2024 by Luminița