Crunchy walnut tart with chestnut honey

This is a really tasty crunchy tart that I served recently at a dinner party with a nice dessert wine.
If you can’t find the chestnut honey any other good quality honey will work.
Of course you can always use a pre-cooked pastry case or ready rolled pastry if you want to cheat a bit.

Ingredients

For the pastry

  • 180g unsalted butter, plus extra for greasing

  • 240g plain flour

  • pinch of salt

  • 2-3 tbsp cold water


    • For the filling

  • 120g unsalted butter

  • 150g chestnut honey

  • 100ml double cream

  • 2 tbsp rum

  • 300g walnut pieces

  • 150g castor sugar

  • 5 egg yolks


  • crème fraiche to serve


    • Method

  • Remove the butter from the fridge 30 minutes before making the pastry.

  • Sift the flour and salt onto a work surface.

  • Cut the butter into smallish pieces, add to the flour and lightly rub together to partly combine.

  • Make a well in the centre, add the water and, using a pastry scraper, work the paste to a rough heap of buttery lumps of dough.

  • Then work together as briefly as possible into a smooth dough.

  • Roll out on a lightly floured surface and use to line a loose bottom flan tin that is 2.5cm deep and 24cm across the base.

  • Prick the base here and there and chill for 20 mins.


  • Preheat the oven to 200°C or gas mark 6.

  • Line the pastry case with a sheet of crumpled greaseproof paper and a thin layer of baking beans and bake for 20 minutes.

  • Remove the paper and beans and return to oven for 10 minutes.

  • Remove and lower the temperature to 190°C or gas mark 5.

  • Put the butter, honey cream and rum together in a pot and warm gently over a low heat but don’t let it get hot.

  • Mix the walnuts and sugar together in a bowl.

  • Lightly whisk the egg yolks, then whisk them into the honey mixture, then stir this into the walnuts and sugar.

  • Pour the mixture into the pastry base and bake for 40 mins until the tart is well caramelised.

  • Leave to cool then cut the tart into thin wedges and serve with crème fraiche


  • Enjoy!