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Old Fashioned Dauphine Walnut Tart

Old Fashioned Dauphine Walnut Tart

 Pastry

12 TB. unsalted butter

½ cup brown sugar

Pinch of salt

1 teaspoon vanilla

1/3 cup chopped walnut

2 TB. Walnut liquor (Nucello or Frangelica)

1 2/3 cup sifted all purpose flour

2 TB. Cornstarch

 

Put flour, butter, brown sugar, walnuts, vanilla, walnut liquor, cornstarch and salt process in food processor. Refrigerate between 2 layers of plastic wrap for 30 minutes.

 

Filling:

1/ cup unsalted butter , plus 1 tablespoon  to butter tart pan

½ cup brown sugar

Pinch of salt

2 eggs

1 1/3 cup of walnut halves

3 TB. Walnut liquor

1 tsp. vanilla

1 tsp. instant coffee

 

Cream butter in food processor then add nuts and sugar. Process until nuts are crumbly. Then add walnut liquor , vanilla and eggs process until again until it looses its dark color and lightens from the egg. It will make a walnut paste. Keep refrigerated until ready to use.

 

 Pre heat oven to 350 degrees. Roll out pastry to 1/8” thick between 2 pieces of clear plastic sheets and fit into a 8” tart pan. You may pre-bake tart shell before pouring in filling or pour filling directly into shell and bake on low oven rack in oven for 30 minutes.

 

Glaze:

6 oz. bittersweet chocolate

4 TB unsalted butter

Melt chocolate and butter on low heat and pour over top of pie.