Ingredients for 6 servings
- 1 roll of shortbread pastry.
- 150 gr (5.25 oz) of walnut kernels.
- 3 eggs.
- 150 gr (5.25 oz) of brown sugar.
- 3 tbsp of liquid honey.
- 50 gr (1.75 oz) of softened butter.
- 1 tbsp of flour.
- 1 tsp of vanilla extract.
Recipe: Perigord Tart
Prep
20 min
Cook
45 min
Total
1h05
Servings
6 serv.
Step-by-step directions
1 unmold the pastry on its parchment paper and line
a tart mold. prick the pastry with a fork and blind bake
for 5 minutes in a preheated oven at 180°C (355°F).
2 chop the walnuts with a knife. mix the eggs, brown sugar
and honey, then add the butter, flour and vanilla.
when the cream is smooth, incorporate 100gr (3.5 oz) of chopped walnuts.
3 spread the filling over the pastry, sprinkle with the remaining chopped walnuts.
bake for 10 minutes in a preheated oven at 200°C (390°F), then lower to 180°C (355°F)
and bake for another 25 minutes.
4 let cool before unmolding and enjoy with
a scoop of ice cream of your choice.
Chef Patrick's Comment
Good recipe. The flour in the mixture is not essential, prefer cornstarch, you can also toast your walnuts.
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