Classic Walnut Delight Tart
Indulge in this rich and nutty Classic Walnut Delight Tart, a timeless dessert that resembles a confectionary masterpiece. With a delicate shortbread-like crust and a luscious filling made from coarsely chopped walnuts, sweet brown sugar, and creamy butter, this tart offers a harmonious blend of flavors and textures. Baked to perfection, the nutty aroma fills the kitchen, inviting you to savor each bite. Pair it with a dollop of freshly whipped cream to enhance its decadence and create a delightful contrast. For a bite-sized option, this delightful recipe can also be transformed into exquisite tartlets, perfect for gatherings and special occasions.
N/A
Servings
233
Calories
8
Ingredients
Ingredients
Butter or Margarine
1/3 cup (Softened)
Granulated Sugar
1/4 cup (Regular)
Egg Yolk
1 (Separated from the white)
All-Purpose Flour
1 cup (Unsifted)
Walnuts
2 cups (Coarsely chopped)
Light Brown Sugar
2/3 cup (Packed)
Corn Syrup
1/4 cup (Dark)
Heavy Cream
1/2 cup (Divided)
Instructions
1
To make the tart shell, preheat your oven to 375°F (190°C). In a medium bowl, use a wooden spoon or electric mixer to beat 1/3 cup of butter and 1/4 cup of granulated sugar together until the mixture is light and fluffy.
2
Add the egg yolk and mix well until combined.
3
Gradually add the flour, mixing just until blended. The dough will have a crumbly texture.
4
Using your hands, form the dough into a ball. Press the dough evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom.
5
Bake the crust in the center of the oven for about 12 minutes, or until it is lightly browned. Once baked, cool the tart shell on a wire rack.
6
For the filling, spread the walnuts on a cookie sheet in a single layer and bake them in the 375°F (190°C) oven for 5 minutes. Remove from the oven and set aside to cool.
7
Once the nuts are cooled, sprinkle them evenly across the bottom of the tart shell.
8
In a heavy 2-quart saucepan, combine the remaining 1/4 cup of butter, light brown sugar, dark corn syrup, and 2 tablespoons of heavy cream. Stir constantly over medium heat until the mixture comes to a boil; let it boil for 1 minute.
9
Carefully pour the hot mixture over the walnuts in the tart shell.
10
Return the tart to the oven and bake for 10 minutes, or until the filling is bubbly. Once done, place the tart on a wire rack to cool completely.
11
While the tart cools, whip the remaining heavy cream until stiff peaks form. Chill until ready to serve.
12
Serve the tart at room temperature with the whipped cream on the side for a rich and satisfying dessert.
Nutrition Information
17
Fat
21
Carbs
4
Protein
12.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Walnut Delight Tart?
The Classic Walnut Delight Tart is a rich, nutty dessert featuring a shortbread-like crust and a luscious filling made of walnuts, brown sugar, and butter.
What is the texture of the tart crust?
The crust has a delicate, shortbread-like texture that is light and flaky.
What kind of nuts are used in this recipe?
This recipe specifically calls for 2 cups of coarsely chopped walnuts.
What is the required oven temperature for baking?
The oven should be preheated to 375°F (190°C) for both the crust and the filling stages.
How long do you bake the tart shell before adding the filling?
The tart shell should be baked in the center of the oven for approximately 12 minutes or until it is lightly browned.
Should the walnuts be toasted before being added to the tart?
Yes, you should spread the walnuts on a cookie sheet and bake them at 375°F for 5 minutes before adding them to the shell.
What type of pan is best for this recipe?
A 9-inch fluted tart pan with a removable bottom is recommended for the best results.
Can I make this recipe as smaller individual treats?
Yes, this recipe can be transformed into exquisite tartlets, which are ideal for gatherings.
What ingredients are used to make the filling?
The filling consists of butter, light brown sugar, dark corn syrup, heavy cream, and toasted walnuts.
How long should the filling mixture boil on the stove?
Once the mixture of butter, sugar, syrup, and cream comes to a boil, let it boil for exactly 1 minute while stirring constantly.
How long does the tart bake once the walnut filling is added?
The tart returns to the oven for 10 minutes, or until the filling becomes bubbly.
What is the suggested serving temperature?
The tart should be allowed to cool completely on a wire rack and then served at room temperature.
What is recommended to serve alongside the tart?
It is best served with a dollop of freshly whipped heavy cream on the side.
How many calories are in a serving of the Classic Walnut Delight Tart?
Each serving contains approximately 233 calories.
What is the fat content per serving?
There are 17 grams of fat in each serving of this tart.
How many grams of carbohydrates are in a serving?
A single serving contains 21 grams of carbohydrates.
How much protein does this tart provide per serving?
Each serving provides 4 grams of protein.
What is the sugar content of this recipe?
There are 12.5 grams of sugar per serving.
Which part of the egg is needed for the crust?
The recipe requires one egg yolk, separated from the white.
Should the flour be sifted before measuring?
No, the recipe calls for 1 cup of unsifted all-purpose flour.
What type of corn syrup should I use?
The recipe specifies using dark corn syrup for the filling.
What types of sugar are used in this recipe?
The recipe uses granulated sugar for the crust and packed light brown sugar for the filling.
How is the heavy cream prepared for the recipe?
The 1/2 cup of heavy cream is divided: 2 tablespoons are boiled with the filling, and the remainder is whipped to stiff peaks for serving.
What should the consistency of the dough be like?
The dough will initially have a crumbly texture before being formed into a ball and pressed into the pan.
Does the butter need to be at room temperature?
Yes, the butter or margarine should be softened to ensure it can be beaten until light and fluffy.
Is this a good dessert for the holidays?
Absolutely, it is tagged for holiday baking and is considered a sweet, nutty treat perfect for special occasions.
How do you mix the butter and sugar for the crust?
You can use either a wooden spoon or an electric mixer to beat them together until the mixture is light and fluffy.
How do you know when the filling is done baking?
The tart is ready to be removed from the oven when the filling is bubbly.
What tools are needed to form the crust?
Once the dough is mixed, you simply use your hands to press it evenly into the bottom and sides of the tart pan.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.