Preparation
- Quickly knead the flour, cold butter pieces, sugar, salt, egg yolk and, if you like, lemon zest to a smooth shortcrust dough, shape into a ball and chill in parchment paper for 30 minutes.
- For the filling, caramelise the sugar in a saucepan over medium heat, stirring, until golden, stir in the chopped walnuts and deglaze with the cream; take care, the mixture foams up strongly.
- Add the honey, simmer everything for about 1 minute, take off the heat, stir in the kirsch and leave the nut mixture to cool completely.
- Preheat the oven to 175 °C (conventional) and line a small springform tin (16 cm) with baking paper. Roll out just under two thirds of the dough on a floured surface to 3 mm thick, line the tin with it and bring the edge up by about 3 cm.
- Fill with the cold nut mixture and smooth the top. Roll out the remaining dough to a 3 mm thick circle, lay it on top as a lid and press the edge down firmly with a fork.
- Whisk the egg yolk and milk and brush the lid with it. Bake the tart for 40 to 45 minutes; if it gets too dark, cover loosely with parchment paper for the last 10 minutes.
- Leave to cool completely in the tin, only then release it and garnish with the walnut halves.
Drink with it
Fortified wine · excellent match
Tawny Port (10 years) or Oloroso dulce, lightly chilled
The oxidative nutty note and caramel tones of the tawny pick up the walnut-caramel filling directly, and its acidity keeps the sweet filling fresh.
Port wine: understanding Ruby, Tawny, and VintageSherry-cask whisky · excellent match
Sherry-cask whisky (Oloroso), neat or with a drop of water
Walnut, raisin and toffee from the Oloroso cask match the caramelised nut filling exactly; the butterfat of the shortcrust cushions the alcohol.
What Does the Cask Do to Whisky?Cognac and brandy · good match
Cognac VSOP, neat
Vanilla and toasted nut notes of the aged Cognac suit the caramel and the buttery pastry crust.
Cognac and Armagnac: Two Origins for Brandy