Monday, October 1, 2012

Walnut Honey Tart Recipe

Walnut honey tart

Walnut tart is popular along with pecan tarts in Seoul. Honey is added as sweetener for this recipe. This is very moderately sweet and flavor of honey is not strong. You will see the flavor of walnut is dominant in this walnut tart. So, make sure to use young walnuts.

Serving: 8 persons
Difficulty level: Intermediate
Prep time: 20 min
Cooking time: 10 min for crust + 25 min for filling


For sweet pastry crust (pate sucree): 

Extra butter for the pan
Eggwash (a mixiture of 1 egg and 2 tablespoons water)

For filling:

2 eggs
60 g caster sugar
Pinch salt
80 ml whipping cream
70 g honey
1/2 teaspoon pure vanilla extract
30 g unsalted butter, melted
270 g walnuts, chopped

Baked crust


For crust:

1. Preheat the oven to 180 degrees C. Butter the pan; set aside.

2. Roll out the tart dough and line the tart pan. Prick all over the base with a fork. Cover the base with a parchment paper and fill with baking bins. Bake for 10 minutes.* Remove the baking bins and parchment paper. Egg wash the trim and bake for another 5 minutes to dry out the base.**

3. Out of oven, let it cool completely on a wire rack. Then refrigerate the crust pan for 30 minutes.

For filling:

Preheat the oven to 190 degrees C.

In a mixing bowl, add in eggs, sugar, and salt. Stir until well combined. Then stir in whipping cream, honey, vanilla extract, and melted butter. Whisk until well combined. At last, stir in chopped walnuts.

Pour the filling in the crust in the pan.*** Bake for 25 minutes. The surface should be golden-brown and the center of the tart should be slightly wobbly. Out of oven, let cool the pan on a wire rack for 10 to 20 minutes, then remove the tart from the pan.

Drizzle honey over the tart and serve.**** Whipped cream or a scoop of vanilla ice cream on the side is always a good idea with this tart.


* The process of cooking crust  without filling is called "blind-baking".

** The bottom of cold crust will not get crushed by the filling later.

*** Fill only 90 % of the tart pan. If not, the filling will bubble over the crust.

**** In French pasty, displaying the ingredients visibly is practiced. (i.e. the marzipan carrot on the top of carrot cake)

Walnut honey tart served with vanilla ice cream