This fabulous recipe for walnut tart takes a little bit of time and endurance to make – however the wow issue style is price it! Created by Carl Marletti, Greatest Pastry Chef of the Yr, 2009 – it’s an absolute delight.
Serves 8
Lively time: 1 hour
Chilling time: 1 hour 10 minutes
Cooking time: 45 minutes
Gear
9 ½-in. (24-cm) tart ring or pan with a detachable base
Stand mixer fitted with the whisk attachment
Components
Walnut Cream
2.75 oz. (80 g) butter, softened
2.75 oz. (80 g) sugar
2.75 oz. (80 g) floor walnuts
2.25 oz. (65 g) frivolously crushed egg
2 tsp (10 ml) rum
Candy walnut-vanilla pastry dough
4.5 oz. (130 g) flour
1.75 oz. (52 g) confectioners’ sugar
0.5 oz. (15 g) floor walnuts
⅛ tsp (1 g) salt
2.75 oz. (75 g) butter, chilled and diced
1 oz. (25 g) frivolously crushed egg
2 tsp (10 ml) vanilla extract
Vanilla fudge
10.5 oz. (300 g) superfine sugar
1 oz. (30 g) glucose
3 vanilla beans, break up lengthwise and seeds scraped out
¾ cup plus 2 tbsp (204 ml) whipping cream
2 tbsp (30 g) chestnut honey
0.5 oz. (15 g) butter
Caramelized walnuts
10.5 oz. (300 g) contemporary shelled walnut halves
Scant ½ cup (100 ml) 30° syrup
4.5 oz. (125 g) golden raisins
Chantilly cream
2 vanilla beans, break up lengthwise and seeds scraped out
2.75 oz. (80 g) mascarpone
¾ cup (160 ml) whipping cream
2 ½ tsp (10 g) superfine sugar
Methodology
Making the walnut cream
Cream the softened butter with the sugar till pale. Stir within the floor walnuts. Steadily add the egg and mix till easy and uniform. Incorporate the rum and beat till frivolously whipped. Press plastic wrap over the floor of the cream and chill.
Making the candy walnut-vanilla pastry dough
Sift the dry components collectively. Add the butter and rub to a sandy texture. Steadily incorporate the egg and vanilla extract, and mix till a easy dough is fashioned. Cowl with plastic wrap and chill. Roll out the dough to a thickness of about ⅛ in. (3 mm), line the greased tart pan with the dough, and chill for 1 hour. Preheat the oven to 325°F (160°C/Fuel mark 3). Fill the chilled tart shell with the walnut cream and bake for about 25 minutes. Let cool utterly.
Making the vanilla fudge
Make a dry caramel with the sugar and glucose. In a separate saucepan, infuse the vanilla beans and seeds within the cream. Gently cease the caramel cooking by pouring within the scorching infused cream via a fine-mesh sieve, then add the honey. Deliver to a simmer, then take away from the warmth and incorporate the butter. Mix and pressure via a fine-mesh sieve. Enable to chill till lukewarm.
Making the caramelized walnuts
Preheat the oven to 325°F (160°C/Fuel mark 3). Combine the contemporary walnuts with the syrup. Drain off any extra syrup and unfold the walnuts on a nonstick baking sheet. Bake for about 15–20 minutes till caramelized. Put aside just a few caramelized walnuts and raisins for adornment, then add the remaining raisins to the walnuts. Put aside.
Making the Chantilly cream
Utilizing the stand mixer fitted with the whisk attachment, beat the vanilla seeds, mascarpone, whipping cream, and sugar collectively till stiff.
Assembling the tart
Fill the tart shell with the caramelized walnuts and raisins. Cowl with the fudge and enhance with the reserved caramelized walnuts and raisins. Chill within the fridge for 10 minutes. Utilizing a spoon, place quenelles of Chantilly cream on high.
Extracted from French Pâtisserie: Grasp Recipes and Strategies from the Ferrandi Faculty of Culinary Arts by Ferrandi Paris (Printed by Flammarion).
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