Walnut tart

This gorgeous walnut tart is packed full of crunchy nut pieces and a sweet, tasty filling. Serve yourself a big slice of this decadent dessert with a mug of your favourite coffee.

  • 1 hr cooking
  • Serves 10
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Walnut tart
  • 350 gram ready-made shortcrust pastry
  • 2 medium free-range eggs
  • 75 gram caster sugar
  • 1/2 cup maple syrup
  • 1/4 cup runny honey
  • 1 tablespoon lemon zest, finely grated
  • 2 1/2 tablespoon butter melted
  • 2 cup walnut pieces, roughly chopped
  • vanilla ice-cream or greek yoghurt to serve


Walnut tart
  • 1
    Roll out dough and line into a 25cm loose-bottomed flan ring. Prick the bottom of the pastry all over with a fork, then chill for 15 minutes.
  • 2
    Preheat the oven to 180°C, setting a rack in the bottom third of the oven. Place a baking sheet on the oven rack to heat.
  • 3
    Line pastry with baking paper and uncooked beans or rice and slide the pastry-lined flan ring onto the baking sheet. Bake for 12 minutes until pastry is set in position.
  • 4
    Whisk the eggs and caster sugar together with an electric beater for 1 minute, until froth subsides and mixture is thick, like pouring custard. Stir in maple syrup and honey, lemon zest, butter and walnuts. Pour mixture into pastry case. Return tart to oven and bake for 25 minutes, or until a good golden brown.
  • 5
    Cool in the flan ring until firm, then carefully remove the metal ring, place tart on a cake rack and slide out the metal base. Serve warmish with ice cream or yoghurt.

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