Black Walnut Tart

has to be black walnuts

This tart will work with pecans or regular walnuts as well. Top with whipped cream.

Black Walnut Tart

Crust

  • 1 cup unbleached flour
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 6 tbsp butter cold
  • 1 egg yolk
  • 1 tbsp water

Filling

  • 1 1/2 cups chopped black walnuts
  • 2 tbsp ground espresso
  • 2 tbsp hot water
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/3 cup light corn syrup
  • 1/4 cup butter melted
  • 1/8 tsp salt

Make crust. Combine flour, brown sugar and salt in large bowl. Cut in butter. Mix egg yolk with water and mix into flour until pastry dough forms. Chill for 30 minutes then roll out to fit a 9″ tart pan. Fit dough into pan and bake at 400 degrees until golden, about 12 minutes. Cool completely. Toast walnuts in oven for 8 minutes. Reduce temperature to 350. Dissolve coffee in water add brown sugar and whisk until smooth. Add eggs, one at a time, corn syrup, butter and salt whisking until smooth after each one. Add walnuts and pour into tart pan. Bake until set about 30 minutes. Let cool 2 hours before serving.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Recipes and tagged , , , , . Bookmark the permalink.

2 Responses to Black Walnut Tart

  1. Sandra says:

    This sounds wonderful, but I can’t get corn syrup in Italy. Can I use honey instead?

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