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Walnut Tart
Walnut Tart
(Torta di Noci)
 
 
Ingredients:

For the Pastry:
4 oz (100 grams) unsalted butter
2 oz (50 grams) superfine or caster sugar
2 large egg yolks
8 oz (225 grams) plain white or Italian type '00' flour

For the Filling:
3 oz (75 grams) superfine or caster sugar
1 teaspoon (5 ml) fresh lemon juice
4 tablespoons (60 ml) fragrant honey
8 oz (225 grams) unsalted butter
8 oz (225 grams) chopped walnuts
Pinch of salt
Icing sugar, for dusting
Mascarpone cheese, to serve

Directions:

Prepare the Pastry:
Beat together the butter and sugar until light and soft.

Add the egg yolks one at a time, then mix in the flour.

With your hands, bind the mixture together.

Wrap in greaseproof paper and chill in the fridge for 30 minutes.

Prepare the Filling:
Put all the ingredients in a saucepan, bring to the boil and boil for 2 minutes.

Remove from the heat a leave to cool.

Pre-heat the oven to 200C (400F) Gas Mark 6.

On a lightly floured surface, roll out the pastry and use to line a 8 and 1/2 inch (22 cm) flan tin. Don't worry if the pastry cracks, just press it into the tin and patch if necessary.

Trim and re-roll the trimmings for the top.

Spread the cooled walnut filling into the case and cover with the pastry top.

Using the prongs of a fork, seal the edges together and prick the top.

Bake in the oven for 30 minutes until golden. Leave to cool in the tin.

Before serving, dust with sifted icing sugar and serve with a serving of mascarpone cheese. Serves 12.

That's it!
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